Good Food
Malaysian food 101
Christina Arokiasamy grew up going to her mother’s spice stall in Kuala Lumpur. In her latest book, “ The Malaysian Kitchen ,” we move from the market to Arokiasamy’s kitchen to make char kway teow noodles, Hainanese chicken rice and chili prawns.
By Evan Kleiman • • 1 min readChristina Arokiasamy grew up going to her mother’s spice stall in Kuala Lumpur. In her latest book, “The Malaysian Kitchen,” we move from the market to Arokiasamy’s kitchen to make char kway teow noodles, Hainanese chicken rice and chili prawns.
The full episode
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Becoming a food historian, peaches and retiring to the bakery- 0:00'My Soul Looks Back'
- 14:40Malaysian food 101You’re reading this
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The full episode
2 of 6Becoming a food historian, peaches and retiring to the bakery- 0:00'My Soul Looks Back'
- 14:40Malaysian food 101You’re reading this
- 25:42Jonathan Gold reviews Cosa Buona
- 30:29Retiring to the bakery
- 40:40'Candy is Magic'
- 49:01The Market Report: Peaches