Home Cooking

Table Talk with Christina Arokiasamy of The Malaysian Kitchen

The Chowhound Team | Apr 18, 201709:59 AM     44

We noticed your interest in Christina’s latest book, The Malaysian Kitchen, so we invited her, and has gracefully accepted, to be our guest in Table Talk.

Christina was Malaysia's first ever official food ambassador to the United States and former chef of various Four Seasons Resorts throughout Southeast Asia. She now dedicates her time to teaching and introducing Southeast Asia’s most creative cuisine through cooking classes in the Pacific Northwest and leads cultural and culinary tours to Bali.

"As a schoolgirl in Kuala Lumpur, I could always smell my house before I could see it. I was called the girl with yellow hands at school because I helped my mother ready the spices at the nearby mill."

Christina has dedicated herself to transporting the Malaysian kitchen and fresh new flavors with spices to the United States. Her classes have enabled many home cooks to enrich their own kitchens, and her books brought the beauty of Malaysian cooking to thousands of adventurous home chefs.

Her teaching style is perhaps the most authentic and true dining experience to Southeast Asian cuisine and culture.

We'll be taking your questions from now through May 8th, and Christina will answer your questions on May 15th.

As a 'thank you,’ we're giving two lucky members a copy of Christina’s book, The Malaysian Kitchen https://www.amazon.com/Malaysian-Kitc.... To participate, just send us your questions and we’ll email you a link to enter for a chance to win.

More about Christina Arokiasamy here: http://www.christinaarokiasamy.com.

We are also hosting Amy Traverso — senior food editor at Yankee magazine — in another Table Talk. Here’s the link to participate: https://www.chowhound.com/post/table-....

Check out the previous editions of Table Talk:

— Vivian Howard here: https://www.chowhound.com/post/table-....
— Melissa Clark here: https://www.chowhound.com/post/table-....

    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

15 Canned Sardine Hacks for a Better Snack
Test Kitchen Notes

15 Canned Sardine Hacks for a Better Snack

by Chowhound Editors | If you're unsure how to eat canned sardines, we have some intriguing ideas for you. Usually tinned...

The Shocking Truth Behind the Triscuit Name Revealed on Twitter
Food News

The Shocking Truth Behind the Triscuit Name Revealed on Twitter

by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...

The Care & Feeding of Your Sourdough Starter

The Care & Feeding of Your Sourdough Starter

by Heather Reid | Sourdough is having a moment—many people are hunkering down at home and embarking on new projects...

How to Nail Your Next Virtual Happy Hour or Dinner Party 
How To

How to Nail Your Next Virtual Happy Hour or Dinner Party 

by David Watsky | Staying in is the new going out—at least for now—and we've some fun ideas for making the most of your...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.