From Malay Garden to Table is a lively, inter-generational narrative by a Malaysian Muslim mother and son duo. It chronicles the transformation of a tropical garden, evolving from fragrant to edible, from ornamental to herbal, and from conventional beauty to organic cultivation. Featuring over forty inventive recipes for sambals, kerabu, gulai, and desserts crafted from homegrown greens and flowers, the book offers a culinary journey rooted in their garden’s bounty.
Executive Chef Nurilkarim of Jawi House, a Michelin-selected restaurant, shares his culinary odyssey, starting as a commis and venturing to establish his own eateries. Embracing the principles of permaculture, he enriches Jawi Peranakan cuisine with organic Malaysian flavours, incorporating Malay salads, ulam and kerabu.
Prof Emerita Dato’ Seri Dr Wazir Jahan Karim delves into Penang Island’s shifting landscape, tracing its transition from traditional Malay gardens and early kitchen potagers to contemporary urban patterns. She explores the culture of fragrance and investigates the culinary and medicinal uses of edible plants and herbs. With a passion for food anthropology, she illustrates how blending aesthetics with functionality can cater to a broader community of natural food enthusiasts.
What people are saying
‘I made an immediate connection with Nuril’s garden cuisine. His interest in nature and the rural world – what talent and sensitivity!’
Agnes Ferranto, Mombasa
‘What a jewel this book is. Here lies the original Malaysian cuisine and the “root to shoot” table is a dedication to diversity and sustainability.’
Julian Rothenstein & Hiang Kee, Redstone Press, London
‘Chef Nuril creates magic with his well-tended herbs, vegetables and fruits. What wonderful energy!’
Sabrina Sunderraj, Reiki Master, Penang
‘Her garden is a food bank, we picked flowers to make floral salads to go with her biryani – it was one of those beautiful things you don’t want to forget.’
Susan Welf, Cologne
‘Jahan’s sense of mindfulness and awareness for nature’s gift makes her food joyful and sublime!’
Pearly Kee, Penang
‘The visuals are wonderful and creative, showing what Nuril and Wazir Jahan can do with some down-to-earth ingredients; the tastes are both new and nostalgic.’
Dato’ Prof Noraidah Endut, Universiti Sains Malaysia, Penang
‘This Malaysian cuisine is halus – refined, traditional but light, devoid of fats; obviously from a well-tended garden-genuine, real food, very extraordinary!’
Prof Emeritus Dr Hans Dieter Evers, Bonn
‘This book brings the manifold creative and sensual delights of the author’s beautiful Penang garden to a wider audience. A cornucopia of unexpected tastes, smells and visual pleasures awaits the reader.’
Prof Janet Carsten, The University of Edinburgh
