Malay Culinary Herbs
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Malay Culinary Herbs
Author: Siti Aishah Hassan, Siti Hajar Ahamd, Rosenani Abu Bakar, Mohd Zakwan Zamri, Sumaiyah Abdullah, Noraini Md Jaafar, Dzarifah Mohamed Zulperi, Siti Izera Ismail, Muhammad Saiful Ahmad Hamdani & Shamshud
ISBN:
Weight:
Pages: 144pp
Year: 2016
Price: RM80
This book documents via pictorial description of the common herbs traditionally used by the Malays or even other ethnic groups in Malaysia for ages to enhance the flavor of their cooked food. The rest are usually consumed fresh as side dishes during meal time, either at home or restaurants. Many of the herbs described in this coffee table book are available in UPM’s campus at Serdang. Some of them are being studied to determine their worth as traditional medicine that can be exploited for commercial production.