Honestly, I'm not a stickler for authenticity when it comes to home cooking. But you already know that based on what I've been sharing on my blog. I made a vegetarian rendang, originally a traditional meat-based Malaysian dry curry, with beetroot and then again with pumpkin. So you know where I stand.
I've been thinking a lot about my own food culture. The one informed by my Malaysian background. The one influenced by my move to the United States. In my American kitchen, I combine the Southeast Asian flavors I'm homesick for with the California vegetables I'm so in love with in the same pan. That is my food culture now. Put pumpkin in my laksa (Malaysian spicy noodle soup)? Let's try it! These dishes, although not strictly authentic, taste like home for me now.
It is with this sentiment that I'm writing this installment of My Essential Southeast Asian Cookbooks series, the focus being the three Malaysian cookbooks released this year.Read More