In the Kitchen with: Norman Musa
Malaysian Chef Norman Musa is returning to the cookery school with a masterclass full of delicious flavours from his home country.
We sat down with Norman to hear all about his journey into food, and his insider knowledge when it comes to cooking Malaysian food.
What motivated you to pursue a career in cooking, and how did your journey lead you to start writing cookbooks?
I could barely cook when I first arrived to the UK from Malaysia in 1994 as a student. Missing home cooking pushed me to recreate what I saw my late mum cook for my family and for her food stalls. Throughout my student years, I was constantly on the phone asking her how to cook and it took me a while to realise she was actually passing down her recipes to me which I captured my book AMAZING MALAYSIAN. Sadly she didn’t get to see the book that I dedicated to both my parents for the amazing and humble upbringing I had in a small village in Malaysia.
Who has been your biggest inspiration or influence in your cooking journey?
My late mum has always been my pillar of strength. Even after her passing, she remains the reason I’m still standing through all the ups and downs since switching careers from a Quantity Surveyor to a full-time chef. Her passion, determination, and tireless efforts to raise me and my siblings continue to inspire me every day which is reflected in my cooking.
Could you share a specific dish that holds a special place in your heart?
Poached eggs in chilli sambal (page 138 Amazing Malaysian). Like they say, simple things represents great stories. No one can make this as good as my mum did. I would request this every time I'd go back to visit home and she would tease me to say you came all the way from London and you are asking me to cook only this? Of course she cooked a spread with 10 other dishes, banquet style, to welcome me back every time, a typical Malaysian hospitality.
Malay cuisine is rich and diverse. Can you share some insights into your favourite Malaysian ingredients, and how they influence your cooking?
In Malaysia, every seed planted seems to grow—a sign of how incredibly fertile our soil is. Fresh ingredients are abundant, and it’s common for families to grow their own herbs and vegetables in the backyard. My late dad even had an allotment where he nurtured okra, chillies, lemongrass, galangal, turmeric, and more.
In my own kitchen, I always keep some essentials close. In the cupboard: dried chillies, coconut dark sugar, and the ‘empat sekawan’—Malaysia’s beloved “four friends” of spice: star anise, cinnamon, clove, and green cardamom. In the fridge or freezer: lemongrass, galangal, tamarind pulp, kaffir lime leaves, curry leaves, and pandan leaves.
These ingredients are the soul of my cooking. They help me strike that perfect balance of spicy, sweet, and savoury—and keep each dish truly authentic.
How do you stay inspired and creative with your cooking, for example travel, eating out, social media?
I have always loved traveling, and one thing I never miss when visiting a new city is exploring its vibrant local markets. These bustling hubs are where you truly get a taste of authentic food, surrounded by the sights, sounds, and spirit of the local community.
Experiences like these deeply influence my approach to cooking. Seeing how locals work with seasonal ingredients, the pride they take in simple, traditional dishes, and the way food is woven into everyday life reminds me to keep my own recipes grounded, honest, authentic and full of flavours.
These markets teach me to celebrate ingredients in their purest form and to let flavour not fuss, be the star. Whether I am making a rustic sauce or tossing together a few pantry staples, I carry a little piece of those market moments into my kitchen.
Do you have a signature dish or favourite go-to recipe to cook at home?
I love noodles and am always on the lookout for something quick and satisfying to make at home after a long day in the kitchen. That’s how I came up with my ‘Lazy Noodles’ recipe (page 160 Bowlful)—a simple vegetarian dish that comes together in under 10 minutes. It’s made with just a few ingredients: noodles, chilli oil, soy sauce, spices and pak choy.
In your experience, what are some common misconceptions people have about Malaysian cuisine, and how do you help them understand it better when you teach?
The diversity of Malaysian cuisine is what makes it so unique—but it can also leave people wondering what truly defines it. At its heart, Malaysian cuisine is a rich blend of Malay, Chinese, and Indian influences, shaped further by exciting ethnic minority traditions. Cultures like the Peranakan (Baba and Nyonya, a blend of Malay and Chinese), Jawi Peranakan (Malay and Arab), Mamak (Indian Muslim) and the indigenous tribes of Sabah and Sarawak in Malaysian Borneo all bring their own depth and flavour to the table.
In my cooking classes, I go beyond just teaching recipes—I explain the why behind each ingredient and technique. Understanding the roots of the food is just as important as the cooking itself. I also share insights into our eating culture, something Malaysians take great pride in. Food isn’t just nourishment—it’s identity, community, and tradition.
To deepen that connection, I once organised a 10-day culinary tour to Malaysia. I took my guests on an immersive journey: exploring bustling fresh markets, eating at my favourite stalls and restaurants, cooking with fresh local ingredients, and even visiting my hometown to see the village where I grew up. It was a chance to taste Malaysia in its purest, most authentic form. I am looking forward to my next Culinary tour in 2026.
What are some fundamental skills you believe every home cook should master?
1.I’m a self-taught chef, and my first real challenge in the kitchen was learning how to cook rice on the stove—without a rice cooker. My late mum always said, “You’re a good cook if you can make rice without a rice cooker.” These days, most Malaysian households use one, but mastering it the traditional way taught me a lot.
2.Cooking by taste, not by exact recipes, is essential—especially in Malaysian kitchens. That’s why it was so difficult to compile my late mum’s recipes. She never used measurements; everything was done agak-agak—by estimate. It makes sense, though. Ingredients don’t always taste the same, and finding the right balance of spicy, sweet, and savoury is key to truly great Malaysian food.
What would you say are your top 5 essential pieces of equipment that every home cook should have in their kitchen you can't live without, and why?
1. A good, sharp cleaver — someone once asked me why I prefer it over a regular chef’s knife. The answer is simple: I have better control with it, and it makes scooping up ingredients quick and easy.
2. Pestle and mortar — this tool crushes ingredients rather than slicing them like most food processors do. I use it for small batches, as it can be time-consuming, but the texture and flavour it brings are worth the effort.
3. Spice rack staple: ‘Empat Sekawan’ — the four friends of Malaysian spices. Star anise, cinnamon, clove, and green cardamom are essential spices that bring warmth and depth to our dishes. They’re often used to infuse rice, broths, and curries with unmistakable Malaysian flavour.
4. Bamboo Steamer — there’s something special about steaming food in a bamboo steamer. It gives the dish a gentle, earthy aroma that you just don’t get with any other type of steamers. For an even better result, I like to use a piece of banana leaf instead of baking paper or muslin—it adds subtle fragrance and a beautiful, natural touch.
5. A deep bowl is a must in my kitchen — perfect for Malaysian laksa, noodle soups, fried rice, or even a refreshing salad. I’ve always believed food looks better in a bowl. That’s one of the main reasons I wrote BOWLFUL — a cookbook featuring 80 delicious dishes, all served in bowls.