Author Betty Saw divides the chapters by state, so they include one for Johor, in the southern part of the Malay peninsula; Selangor, in the west; the third-largest state, Pahang; and Kedah, the "rice bowl" of the country.

Saw writes that, "Malaysian cities have varied Eastern and Western cuisines, as well as a delightful array of provincial fare and Chinese food. For this reason, I have included a few recipes for Chinese favourites in Malaysia."

Some of the recipes involve complex preparation - I can't imagine my husband would approve of me fermenting durian for the ikan terubuk masak asam tempoyak, for instance. But I've bookmarked a number of recipes I intend to attempt. They include rendang terlagi-lagi (one of several rendang variations and so good, apparently, that Saw writes, "When you have tasted this rendang you will ask for more … try it, you'll not be disappointed."); chilli oyster crabs; fish head curry; popiah; ayam percik (chicken with coconut milk, tamarind flour, belacan and spices); Penang acar (assorted vegetables pickled with chillies, peanuts and spices); and Penang laksa.