The Malay Cook by Ranie Saidi

Che Aminah, Ranie Saidi’s grandmother, was a Malay village cook who ran a wedding catering business in Malaysia, known for her Ayam Kenduri Kahwin served at weddings and during Eid. Ranie grew up learning traditional Malay cooking by her side.

When she passed in 2011, her handwritten recipe book was stolen, leaving only his memories of her dishes. He moved to London to continue his studies, later realising it was also a way to escape his grief. He began recreating her flavours from memory, a quiet act of mourning that eventually led him to share these dishes through his sold-out supper clubs, recipe writing, selling Malay sauces, and now, to publish his debut cookbook.

The Malay Cook is Ranie’s tribute to Che Aminah and the flavours that shaped him. Though Malays are Malaysia’s majority, their everyday dishes are little known elsewhere, which is why Ranie wrote this book. In his Southeast London kitchen, he mapped the Malay palate with swaps available locally. The book also includes mini essays highlighting the aspects of Malay life: the arts, crafts, trips to market, the landscape and the homes.

“Food and pain, food and love, food with all its delicious, spicy glory! Ranie Saidi went on a journey of unearthing his lost flavours and this book celebrates them with incredible generosity.”

Yotam Ottolenghi

Ranie shares over 70 recipes showcasing this untold side of Malaysian cooking. Over half the recipes are vegetarian and plant-rich, the book features everyday Malay spices and pastes, recipes from his grandmother’s treasured dishes, olden forgotten Malay recipes adapted for today’s home cooking, and everyday dishes he serves at his supper club.

His favourites include: 

• From Che Aminah’s Kitchen: Ayam Kenduri Kahwin (Matrimonial Chicken); Vegetable Dal (Dalca Sayur); Blackened Beef

• Snacks: Tofu Bergedil (crispy potato-stuffed tofu puffs); Roti John (1960s Omelette Sandwich); Satay Wings; Peanut Sauce 

• Rice Dishes: Summer Rain Rice; Pomegranate and Rose Water Rice; Northern Malaysian ‘Coconut’ Rice Platter

• Salads & Pickles: Glass Noodle Salad with Laksa Leaves & Mushroom Tempura; Seaweed Green Bean Salad; Rhubarb and Apple Malay Pickles

• Sharing Dishes: Guinea Fowl Royal Wedding Pesamah; Spiced Pineapple Pejari; Buttered Tofu; Jackfruit Rendang; Gulai / Malay curry

• One Pots: Curry Puff Pie; and Malay Chicken Rice

• Desserts: Pandan Tiramisu; and Rose Bandung Burnt Cheesecake

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