Books

Johor Palate

Tanjung Puteri Recipes

The amazing diversity of Johorean cuisine is captured in all its glory in this superb collection of authentic, traditional, tried-and-tested recipes. Tempting breakfast treats, sumptuous dishes for everyday meals and special occasions, spicy sauces and pickles and soothing desserts and cakes are just some of the culinary pleasures awaiting you in Johor Palate:

Tanjung Puteri Recipes. The authors, who come from a line of exceptionally talented cooks, not only assembled what they call their tok nenek moyang (ancestor) recipes from those passed down by four generations of their family, they also travelled the length and breadth of the State of Johor seeking a special group of cooks, descendants of the Johor aristocrats from the late 1850s, to share their recollections and verify the recipes. The unique avours and textures and the sheer diversity of Johor’s cuisine are presented in 240 easy-to-follow recipes that provide information about how the dishes are prepared, varied and served. Suggested menus are also given as well as cooking tips and a bilingual glossary of ingredients. Carefully selected historical. photographs of Johor subjects set the scene for the recipes that follow, each tastefully illustrated with a full-colour photograph.

Citarasa Johor

Resipi Tanjung Puteri

Kepelbagaian sajian tradisional asli Johor yang mengagumkan dikumpul dengan teliti ke dalam himpunan resipi-resipi yang telah dimasak dan diuji. Sajian sarapan pagi yang menyelerakan, hidangan lauk-pauk untuk sajian harian dan untuk hidangan jamuan istimewa, sambal-sambal dan berbagai jenis acar serta kuih-muih yang menyelerakan adalah di antara kulinari yang sedia menanti anda di dalam Citarasa Johor: Resipi Tanjung Puteri. Kedua-dua pengarang lahir dari kalangan keluarga yang mempunyai bakat luar biasa dalam bidang masakan. Mereka berdua tidak hanya mengumpul resipi-resipi datuk nenek moyang yang diwarisi turun temurun dari empat generasi, mereka juga telah mengembara ke seluruh pelusuk negeri Johor untuk mencari dan mengumpul semula berbagai-bagai jenis resipi dari pakar-pakar masak yang tertentu, terdiri dari kalangan waris keluarga bangsawan sejak era 1850an lagi. Cita rasa yang tiada bandingan ini dan kepelbagaian resipi-resipi Johor dihasilkan dalam 240 resipi termasuk cara penyediaan yang mudah untuk diikuti. Menu cadangan termasuk panduan memasak serta daftar kata-kata dwibahasa bagi bahan-bahan masakan turut disediakan. Gambar-gambar bersejarah negeri Johor yang mempunyai hubung-kait dengan resipi tertentu, dipilih secara terperinci dan setiap resipi juga dihiasi dengan gambar hidangan berwarna yang amat menyelerakan.

Malaysia's Culinary Heritage

The Best of Authentic Traditional Recipes

The amazing diversity of Malaysian cuisine is captured in all its glory in Malaysia’s Culinary Heritage: The Best of Authentic Traditional Recipes, a compilation of 230 recipes that capture the unique flavours and textures of Malaysian food and place it among the world’s most varied and exciting cuisines. Under the National Heritage Act 2005 (Act 645), the Department of National Heritage Malaysia has gazetted 213 foods as traditional foods and is seeking listing by UNESCO of each food as an Intangible Cultural Heritage of Humanity. This book not only highlights these 213 Malaysian foods but adds a further 17 to ensure that all 230 remain an integral part of Malaysian culture and continue to be enjoyed by current and future generations of Malaysians, and also the wider world. This is no ordinary cookbook. It is a multiracial, multicultural celebration of the extraordinary blend of culinary traditions from Malaysia’s mix of ethnicities, religions, cultures and traditions—Malay, Bornean, Chinese, Indian and Indonesian, with varying degrees of influence from Dutch, Portuguese, British, Arabian, Turkish, Sri Lankan, Peranakan and Thai cuisines, among others. Incoming influences, localization and adaptation have enhanced the nation’s culinary riches, making Malaysia a food lover’s paradise, not only fo its own people, who are passionate about food and eating, but also for visitors to the country!

Makanan Warisan Malaysia

Resipi Masakan Autentik dan Tradisional

Kepelbagaian yang menarik tentang masakan Malaysia dipersembahkan dalam buku Makanan Warisan Malaysia: Resipi Masakan Autentik dan Tradisional. Buku ini merupakan kompilasi 230 resipi yang memperlihatkan rasa dan tekstur makanan Malaysia yang unik dan menempatkannya antara makanan di dunia yang amat menarik dan beraneka pilihan. Di bawah Akta Warisan Kebangsaan 2005 (Akta 645), Jabatan Warisan Malaysia telah mewartakan 213 jenis makanan sebagai Warisan Kebangsaan dan mereka sedang berusaha untuk menyenaraikan setiap jenis makanan sebagai harta Warisan Budaya Tidak Ketara Kemanusiaan di bawah UNESCO. Buku ini bukan sahaja mengetengahkan kesemua 213 resipi makanan warisan Malaysia tetapi turut memasukkan 17 resipi tambahan untuk memastikan kesemua 230 resipi ini kekal terpelihara sebagai sebahagian daripada budaya Malaysia yang padu dan makanan ini terus dinikmati oleh generasi rakyat Malaysia dan orang luar dari seluruh pelusuk dunia, pada masa kini dan masa akan datang. Buku ini bukanlah buku masakan biasa. Ianya meraikan kepelbagaian kaum dan budaya tradisi masakan luar biasa yang terhasil daripada gabungan pelbagai golongan etnik, agama, budaya dan tradisi di Malaysia ~ Melayu, Cina, India, Borneo dan Indonesia, serta pengaruh dari tradisi masakan Jawa, Bugis, Belanda, Portugis, British, Arab, Turki, Sri Lanka, Peranakan, Thai dan sebagainya. Pengaruh, lokalisasi dan adaptasi daripada sumber luar telah memperkayakan lagi khazanah masakan negara dan menjadikan Malaysia syurga bagi penggemar makanan, bukan sahaja untuk rakyatnya yang sememangnya suka makan dan suka akan makanan, tetapi juga kepada pelancong ke negara ini!

Recipes are for Sharing

This cookbook is a compilation of simple, everyday recipes commonly prepared in Malaysian households. Primarily drawn from the Malay, Chinese and Indian communities, the book also includes a sprinkling of recipes from Bugis, Javanese, Minang and Nyonya cultures as well as a number of Western-influenced family favourites. The recipes have been chosen to appeal to cooks of all levels, from amateurs to experts, as well as to non-Malaysians who may be tempted to embark on a Malaysian culinary adventure.

Family and friends have contributed the 200 recipes in the cookbook which cover nine food categories: rice, poultry, meat, seafood, vegetables and salads, sambals and sauces, noodles, Western dishes with a Malaysian flavour, and savouries, sweets and drinks.

The clearly presented recipes, each illustrated with a full-colour photograph, list the ingredients in the order in which they are used and then provide easy-to-follow preparation steps. Each recipe has been faithfully tested by sisters Ungku Balkis binti Ungku Abdul Hamid and Ungku Marhamah Shereen binti Ungku Abdul Hamid, both excellent cooks. The only amendments from the original recipes have been the conversion of measurements of yester-year to current usage. All the recipes are authentic and are guaranteed to taste delicious.

Hidangan Kita Sedulang Sekeluarga

Buku masakan ini merupakan kompilasi resipi-resipi harian ringkas yang biasa disediakan dalam rumah-rumah kediaman di Malaysia. Dihimpun terutamanya daripada masyarakat Melayu, Cina dan India, buku ini turut memuatkan resipi daripada masyarakat Bugis, Jawa, Minang dan Nyonya serta beberapa resipi masakan pengaruh Barat yang menjadi kegemaran keluarga. Resipi-resipi ini telah dipilih untuk menarik minat tukang masak dari semua peringkat, daripada yang amatur kepada yang pakar, serta kepada yang bukan warga Malaysia yang mungkin tergoda untuk memulakan pengalaman kulinari Malaysia.

Keluarga dan sahabat handai telah menyumbangkan 200 resipi dalam buku masakan ini, yang merangkumi sembilan kategori makanan: nasi, ayam, daging, makanan laut, sayur-sayuran dan salad, sambal dan sos, aneka mi, masakan Barat dengan citarasa Malaysia, serta manisan dan minuman.

Resipi-resipi ini dihuraikan dengan jelas, setiap satu diilustrasikan dengan gambar berwarna, serta penyenaraian bahan ramuan dalam susunan penggunaannya dan senarai langkah penyediaan yang mudah diikuti. Setiap resipi telah diuji dengan tulus oleh Ungku Balkis binti Ungku Abdul Hamid dan adiknya Ungku Marhamah Shereen binti Ungku Abdul Hamid, kedua-duanya tukang masak handalan. Semua resipi adalah asli dan dijamin kelazatan rasanya, yang diubah cuma jenis ukuran daripada lama kepada ukuran moden.

My Malaysian Food Journey

My Malaysian Food Journey had its genesis in a fortnightly column on ‘Culinary Inspirations’ that appeared in The Star newspaper during 2023 and into 2024. The author, having previously co-authored and published three cookbooks, each the recipient of Gourmand World Cookbook Awards, decided it was time to pay tribute to her personal food heritage-to her hometown Muar, where she was brought up by both her maternal and paternal grandparents among a wider family interested in the best of traditional Malay cooking, especially Johorean cuisine, and well-known for its exceptionally talented cooks. Although an avowed ‘armchair cook, the author pays special tribute to Mak Li, her family’s exemplary long-time cook, who first inspired her food journey as she watched Mak Li make dishes when she was a teenager and jotted down what she saw. This led to a lifelong interest in collecting cookbooks and recipes not only of her forebears but also from friends. The chapters in this collection range from individual specialities perfected by family members to personal favourites, and from culinary inspirations drawn from Malaysia’s multiethnic heritage to reminiscences and stories of family gatherings, all centred around food. Many of the original articles in The Star have been expanded, with more information, recipes and photographs, while others have been added.