Recipes from this book
Crab Kam Heong - Chinese-Malaysian Aromatic Crab
Sugen Gopal · Roti King
This is one of my favourite dishes to make at home for my family and guests and I usually cook the crab in an air fryer, but you can also steam it. More typically found on restaurant menus in Malaysia than at streetfood stalls, kam heong is Chinese–Malaysian fusion at its best. In this recipe I use crab, but the sauce also works well with any other seafood as well as chicken, and served with plain or coconut rice alongside. It’s messy to eat because you need to use your hands to break the shell, but it’s definitely worth it.
Roti King’s Chicken or Pulled Shiitake Rendang
Sugen Gopal · Roti King
An authentic recipe for Malaysian chicken rendang from Roti King, complete with a rich and fragrant coconut curry sauce and tender chicken thighs.
Roti King’s Nasi Lemak
Sugen Gopal · Roti King
Roti King's authentic recipe for Malaysia's national dish Nasi Lemak features a step-by-step guide to creating every element from scratch.
Roti King’s Roti Canai
Sugen Gopal · Roti King
This step-by-step recipe to making roti canai from popular Malaysian restaurant Roti King, will deliver perfectly flaky roti with a little practice.