A stir fry from the southern tip of Malaysia with influences from China and India . Prepare all the ingredients before you start cooking as you need to work quickly.The recipe is from ” Madhur Jaffrey’s Ultimate Curry Bible”
Chicken Nyonya is a dish from Malaysia. When the Chinese started migrating to Malaysia and Singapore they often mixed Chinese ingredients and cooking methods with Malaysian spices.
One of my favourite versions of the Malaysian salad known as Rojak, this is from ” Malaysian Cookery” by Rafi Fernandez 1985.
This recipe for Malaysian Egg Curry is adapted from Madhur Jaffrey’s ” Far Eastern Cookery” published in 1989.
