The ebook pdf version is now available!

Download the book from my Gumroad eshop:

Buy ebook pdf for 3.99 US$ here

Download a free short sample of the pdf cookbook to preview here

Blame it on granny, it’s all her fault! She started it all. Because she was a mahjong addict, I got myself addicted to food. If not, I would rather be something else instead of being a chef. Should I blame my grandmother for bribing me to cook when I was a kid? I cooked my first pot of rice when I was 5 years old. For a 5 year old, standing on a stool and cooking on a charcoal fire is not easy. One must learn to control the charcoal fire (heat) at the right time and the right amount of water for the rice. In the 60′s only the rich could afford a rice cooker. But I have to (reluctantly) admit that there is this weird kind of satisfaction when people say ‘wow’ or when you notice the twinkle in their eyes when the food is in their mouth.

Malaysians live to eat and Malaysian food is the best in the world – ask any Malaysian!

In this book, there are a collection of my favorite food from Malaysia and some of my own Malaysian flavored recipes. Most recipes are simplified for people who are too busy, tired or unwilling to spend too much time in the kitchen. Of course, there are some recipes that need a longer cooking time, the old traditional way.

You can find out more about the cookbook and where it is available on the cookbook page.

I am now living in Stockholm but I can never forget my own heritage which is Penang in Malaysia. That is why I’ve included some informations about Malaysia and a Penang food guide on my site. I hope it will prove useful to anyone visiting Malaysia, if you are not so lucky at least you might get hungry enough to cook something out of the recipe section! Most of all I want to do justice to the famous food paradise and heritage of Penang.

I will also add other recipes here that I like to cook and eat, there are some already that are from my kitchen and also sampled from the three other cookbooks I am working on now.

So – have fun and happy cooking!

Isaac Lee