Malaysian cooking and its colorful, wholesome ingredients are finally getting the credit they deserve. The flavorful cuisine, influenced by Malay, Chinese and Indian traditions, is the topic of choice for several revered American chefs. Whether they are opening restaurants, preparing iconic Malaysian dishes or sharing the benefits of the country’s responsibly produced palm oil, these foodies want the American people to know more about what makes Malaysian foods so special.
- Kyo Pang is a 2019 James Beard Awards semifinalist for New York City’s Chef of the Year. Her Manhattan Malaysian-style coffee shop Kopitiam serves Nyonya cuisine, a colorful and flavorful blend of Chinese and Malaysian cooking. In this Chowhound article and video, Pang shares the recipe for Nasi Lemak, a traditional Malaysia’s dish often eaten for breakfast.
- Gerard Viverito is a culinary instructor who travels the world sharing the virtues of sustainable eating. In this Empowher article, Viverito suggests using Malaysian palm oil for grilling. “Use cooking oils, for example, that don’t contribute to environmental destruction. I’ve traveled throughout Malaysia, which is a world leader in certified sustainable palm oil production. It takes 10 times less land to produce palm oil than it does to produce canola or soy oil. I also like it because there’s no chemical processing. Palm oil is produced by squeezing the fruit, much like olive oil.”
- Azaline Eusope, a San Francisco-based chef known for her thriving Market Street shop and a line of foods at local Whole Foods stores, has opened another restaurant, Mahila. Eusope has a passion for Malaysian food. “This is the kind of food that reminds me of my culture, my family, my memories,” she wrote on her website. A video series there documents her journey from 5th-generation Malaysian street vendor to successful entrepreneur.
- Auria Abraham is a Brooklyn-based purveyor of award-winning Malaysian sauces and jams. Known as NYC’s Sambal Lady, Abraham is on a mission to educate Americans about Malaysian cuisine. In this Food and Wine article, she explained that Malaysian cuisine is more than the blending of cuisines. “Why is Malaysian food mind-blowing? It’s sort of a co-mingling of cultures. I don’t like to use the word ‘fusion.’ Fusion in America is like, ‘Let’s take some naan and let’s make tacos out of them.’ The idea of ‘fusion’ is a very shallow representation, and it’s not Malaysia and how Malaysian food has come to be what it is today.”
Palm Oil Health is proud to supply chefs Viverto and Eusope with certified sustainable Malaysian palm oil for their personal use.
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