Sama Sama: Comfort Food from My Mixed Malaysian Kitchen, written by Julie Lin, features a wonderful collection of 90 recipes alongside beautiful memories, inviting photography, and fun illustrations. A few highlights include Sambal Halloumi Morning Buns, Singapore Butter Shrimp, Burned Toast Ice Cream, Mum’s Lap Cheong Fried Rice, and Char Kuay Teow. I will also be sharing her recipe for Sweet and Sour Pineapple Meatballs following the review.
Disclosure: I received a digital copy of this book from Interlink Books in exchange for my honest review. All comments and opinions are my own.
Julie Lin
Julie Lin is a Malaysian-Scottish chef, writer, TV presenter, and restauranteur. Her restaurant, GaGa, in Glasgow was named Best Restaurant in Scotland in 2022. She also shares recipes and anecdotes on Substack and her accompanying podcast, Use Your Noodle.
She has been featured on Somebody Feed Phil, The Hairy Bikers Go Local, Country File, and makes regular appearances on Saturday Kitchen. Julie has also contributed to publications including the Guardian, Observer, BBC Food, and Vice.
This is her first cookbook.
Sama Sama
Julie begins Sama Sama with an introduction of her family and the memories between Melaka, Malaysia and Glasgow, Scotland that have shaped her love of food and the incredible blending of recipes in this book. These stories shine across the pages with thoughtful writing alongside family photos.
For those new to working with Malaysian ingredients, she has put together a basic guide with descriptions, uses, food terms, and substitutions when possible. There is even an illustrated flavor map pairing notable items with their predominant flavor (sweet, sour and bitter, salty, fatty, umami and ferments).
Chapters are divided according to the following: Agak-Agak, Authentically In-Between, Come Over for Dinner, One Person’s Trash, Cook When Nobody’s Watching, Learnings from the Motherland, and Not Too Sweet.
I especially love the One Person’s Trash chapter as a way to use up leftovers and minimize food waste. I currently have the Perkedel saved to make later (and the gorgeous Kaya Croissant-and-Butter Pudding).
The photography is provided by Liz Seabrook with illustrations by Lola Hoad. Most of the recipes are paired with a half to full page photo of the finished dish. There are also a few step-by-step photos and illustrations demonstrating specific techniques such as making fried chicken, folding pot stickers, and cooking Beef Shank Rendang. I also enjoyed the illustrations showcasing the layering in different dishes like the Penang Hokkien Mee and Crispy Chicken Burger.
Measurements are listed in US Customary and Metric. A collection of conversion charts are also arranged towards the back of the book. Titles are written in English and/or Malay/the original language. Each recipe has a headnote with background information, yield, ingredient notes, helpful tips, and pairing ideas.
Sweet and Sour Pineapple Meatballs
To pair with this review, I made Julie’s Sweet and Sour Pineapple Meatballs! This recipe was inspired by the concept of economy rice in Malaysia.
According to Julie, “it’s a system whereby you get a plate of rice and then the hawker stalls offer different dishes like curry chicken, stir-fried celery and fried fish to top up your plate until you are satisfied.” This is where Julie first fell in love with the meatballs and now I am in love with them too.
To make the meatballs, ground pork is combined with garlic, ginger, scallions, and seasonings before forming into golf ball-sized rounds.
After chilling, they are pan-fried until cooked through and golden, then simmered in a sweet and sour sauce with peppers, onion, garlic, and pineapple pieces.
Serve the Sweet and Sour Pineapple Meatballs hot over rice with a scattering of sesame seeds.
A Few Sweet and Sour Pineapple Meatball Tips
After forming the meatballs, cover and refrigerate for at least an hour to allow the flavors to blend and help keep them from falling apart in the pan.
Pan-fry the meatballs (in batches as needed according to the size of your wok or pan) until they are deeply browned and almost crispy on the outside to contrast with the thickened sweet and sour sauce.
Have all the stir-fry ingredients prepped and ready before heating the wok. Everything cooks quickly.
Other Dishes
I also made Orange and Cashew Chicken, Chinese Sausage Bucatini Carbonara, Maggi Goreng with Crispy Fried Eggs, and Sichuan Dark Chocolate Crémeux with Peanut Brittle.
The Orange and Cashew Chicken was such an amazing meal. Flattened chicken breasts are brined for a few hours, then dredged and fried until crispy. To finish, they are coated in a thickened orange sauce with roasted cashews. I paired the chicken with freshly steamed rice, but you could also go with egg fried rice, along with scallions, orange slices, and a little shichimi togarashi for garnish.
On the very first day I received this book, I made the Chinese Sausage Bucatini Carbonara. I happened to already have all the ingredients in my pantry and it has definitely become a new favorite carbonara variation. Al dente bucatini pasta is tossed in a garlic parmesan sauce with pan-fried lap cheong (Chinese sausage) for a quick and easy weeknight dinner. I also loved the addition of the kecap manis for a wonderful blend of flavors.
The Maggi Goreng with Crispy Fried Eggs was perfect for a quick and easy lunch for two. Modeled after the street food served in hawker stalls in Malaysia, these instant noodles are embellished with peppers, carrots, onion, and garlic in a rich soy sauce mixture. To finish, the noodles are topped with a fried egg, chili crisp oil, and crispy shallots.
Julie made the Sichuan Dark Chocolate Crémeux with Peanut Brittle as a dedication to her former boss, Laurie MacMillan, who helped her grow as a novice chef. This dessert is a great option for dinner parties, as everything can be made ahead of time. The chocolate crémeux is rich and creamy with the fantastic addition of Sichuan pepper powder for just a little underlying numbness. It is paired with homemade peanut brittle shards for a fun contrast.
Sama Sama is an amazing pick for those interested in recipes inspired by Malaysian and Scottish flavors alongside exciting fusions and new dinner favorites. There are options for every occasion from quick single serving lunches to larger meals perfect for 4-8 or family gatherings. Vegan substitutions are provided when possible.
Many of the ingredients are starting to become more available in larger American grocery stores. Having a Southeast Asian market nearby will be helpful in locating belachan, fresh turmeric, lemongrass, makrut lime leaves, kecap manis, tamarind paste, black cardamom, tempeh, pandan leaves, galangal, banana leaves, and more.
Sweet and Sour Pineapple Meatballs Recipe
Excerpt from Sama Sama
Sweet and Sour Pineapple Meatballs
Ingredients
For the Meatballs:
- 1 pound 2 ounces (500 grams) ground pork 20% fat
- 5 garlic cloves peeled and finely diced
- 1 1/2 inch (4 centimeters) piece of ginger peeled and finely diced
- 3-4 scallions finely sliced
- 1 tablespoon chicken bouillon powder
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- Vegetable oil for frying
For the Stir-Fry:
- 1 red pepper deseeded and chopped
- 1 green pepper deseeded and chopped
- 1 onion peeled and sliced
- 10 garlic cloves peeled and diced
- 5 1/2 ounces (150 grams) pineapple chunks canned or fresh
For the Sweet and Sour Sauce:
- 1/2 cup (150 grams) ketchup
- 2 tablespoons light brown sugar
- 6 tablespoons white vinegar
- 3 teaspoons cornstarch
- Salt to taste
To Serve:
- Steamed rice
- Sesame seeds
Instructions
- First, make the meatballs. Place the ground pork, garlic, ginger and scallions in a bowl.
- Add the chicken bouillon powder, light soy sauce and sesame oil, then use your hands to bring it all together and the flavors to infuse the meat.
- Roll the pork mixture into tight balls about the size of a golf ball, place them on a tray and cover with plastic wrap. Chill in the fridge to allow them to firm up for at least 1 hour and up to 12 hours.
- When ready to cook, prep all the stir-fry ingredients, and make the sweet and sour sauce by combining all the ingredients in a small bowl or jug with 2/3 cup (150 milliliters) of water. Set aside.
- Heat up a good amount of vegetable oil in a large wok.
- Working in batches, add the pork meatballs to the wok and fry until deep golden brown on the outside.
- Transfer to a plate and set aside.
- Next, add all the stir-fry ingredients to the wok and stir-fry in the same oil until fragrant.
- Pour the sweet and sour sauce into the wok, then return the meatballs to the pan along with any juices from the plate. Allow everything to simmer and the sauce to thicken. Taste and adjust the seasoning to how you like it.
- When ready to serve, fill a bowl with steamed rice and ladle over the meatballs, veggies and sauce.
- Scatter over a few sesame seeds to finish.
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