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Published on August 29, 2007

Malaysia may share a border with Thailand but most Bangkok residents know very little about its signature cuisine.

That's a shame, though, because as Malaysia offers a wealth of culinary delights, many of them spicy enough to appeal to Thai palates.

Lee Sween Lin, a visiting chef from Sunway Resort Hotel & Spa in Kuala Lumpur, says Malaysian cooking has two main roots - Chinese and Indian - and adds that he also whips up Thai favourites like tom yum goong once in a while.

He explains that the main difference between the two culinary cultures is that, at an average, every Malaysian meal will have at least one dish containing coconut milk.

"It's a must," he smiles.

Lin is currently in town with chefs Zainuddin bin Hashim and Parthiban al Nalliah, also from Kuala Lumpur, to promote Malaysian cuisine at the Sofitel Centara Grand Bangkok Hotel as part of the activities marking the 50th anniversary of Thai/Malaysian bilateral relations.

The trio led by Hashim are cooking up their signature dishes at the Sofitel's Chatuchak Café. Rojak buah-buahan (assorted mixed-fruit salad with spicy shrimp paste and ground peanut), kari kepala ikan dengan bendi (fish-head curry with lady finger) and sago gula melaka (sago with coconut milk and palm sugar) make up just part of the selection that well represents Malaysian cuisine.

Sago gula melaka is very similar to the Thai sago dessert, which also contains coconut milk. Likewise, the typical Malaysian salad is close to its Thai cousin, though not as spicy.

The fish curry, like most Malaysian curries, has its roots in Indian cooking, and is a rich, mouth-watering affair.

Several other delicious dishes are on offer during the promotion, most of them served with aromatic Basmati rice. Do try them out and also have a go at making them at home.

The promotion runs until Saturday at Chatuchak Café, the Sofitel Centara Grand Bangkok.

On the Net: cooking demonstration video at http:// blog.nationmultimedia.com/veen

Veena Toopkrajae

 The Nation