In the Kitchen with: Ranie Saidi
Malaysian chef Ranie Saidi is coming to the Cookery School on Thursday 23rd April, 6.30pm for a beautiful evening, showcasing some of his favourite recipes from his new book 'The Malay Chef'. More than just tasters of delicious, vibrant food, Ranie will be inviting everyone to share their memories and join in their love and intrigue for this fragrant and diverse cuisine! Tickets £30 - Book here!
Get to know Ranie ahead of his demo below!
'Food and pain, food and love, food with all its delicious, spicy glory! Ranie Saidi went on a journey of unearthing his lost flavours and this book celebrates them with incredible generosity.' – Yotam Ottolenghi
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What motivated you to pursue a career in cooking, and how did your journey lead you to start writing cookbooks?
I started cooking as a way of dealing with the grief of losing my grandmother. Recreating her dishes helped me hold onto the memories we shared in the kitchen. What began as something personal slowly grew into something bigger as I shared my food with friends, neighbours, and eventually wider circles.
One day, someone who tried my food recommended me to Soho House, and they invited me to cook for their members. The tickets sold out in five minutes, and that moment changed everything. From there, I began hosting supper clubs and collaborating with brands, and I have been incredibly grateful for the support along the way.
Writing a cookbook was always something I wanted to do, especially because my grandmother’s recipe book was stolen. I had to rebuild those recipes from memory through trial and error, failing and trying again until I could recreate the flavours I grew up with. This book is my way of preserving and sharing those recipes as she would have wanted. It is also a way of reclaiming our story, intertwined with the life I have built in London. Through food, I have found a sense of belonging, built a community, and created connections that make me feel understood.
Who has been your biggest inspiration or influence in your cooking journey?
My grandmother has been my greatest influence. She was a wedding cook in Malaysia, originally from the East Coast, and travelled around the country with my grandfather, who served in the British Malaya army.
She developed her cooking in army barracks alongside other army wives, and after my grandfather retired, she started her own catering business to support the family. Her resilience, resourcefulness, and passion continue to shape the way I cook and tell stories through food.
She loved me deeply. I grew up with her, and she saw and understood me in a way no one else did. I was a gentle child, and with her I never felt misunderstood. That connection is something I carry with me in everything I cook.
Could you share a specific dish that holds a special place in your heart?
There are many, but the one I return to most is my grandmother’s matrimonial chicken. It was a key dish in her wedding catering menu and the first Malay dish I cooked when I arrived in London.
It uses humble ingredients such as turmeric, chilli, ginger, onion, coconut milk, and even ketchup. What makes it special is the balance of flavours, where no single element overpowers the others. To me, it captures the essence of Malay cooking.
Malay cuisine is rich and diverse. Can you share some insights into your favourite Malaysian ingredients, and how they influence your cooking?
Coconut and evaporated milk are two ingredients I use often. They are central to many Malay dishes and create a rich, lingering depth of flavour that makes the food incredibly moreish. It is the kind of flavour that stays with you and keeps you coming back for more.
How do you stay inspired and creative with your cooking, for example through travel, eating out, or social media?
I stay inspired by eating widely, because to be a good cook, you need to constantly explore flavours. When I first arrived in London, I made it a point to try as many Malaysian restaurants as possible to retrain my palate and reconnect with the tastes of home.
Malaysian cuisine is so diverse that there is always something new to learn. While I create content, I am not particularly driven by viral trends. What inspires me more is the story and heritage behind each dish. Not everything should be simplified or rushed, because there is meaning behind the ingredients and the time it takes to prepare them.
Do you have a signature dish or favourite go to recipe to cook at home?
My peanut sauce is probably the closest thing to a signature. I have always loved peanuts, and while traditional recipes use palm sugar, I have developed a version using dates instead.
It is a lighter, more accessible alternative that I can enjoy more often, whether as a snack or a sauce. It is also featured in the book, and you will be able to try it at my event on the 23rd of April. I treat this sauce like a hummus dip, pairing it with almost anything. It is incredibly versatile.
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?
To understand Malaysian food, you need to understand its history. Before colonisation, the Malay and indigenous communities were the primary inhabitants. Migration from China and India later became part of the country’s cultural fabric, which is why the cuisine is so diverse.
However, many representations of Malaysian food tend to highlight Chinese or Indian influences more prominently. Through my book and teaching, I share a more personal perspective of everyday Malay cooking, the kind of food I grew up with. It is about bringing attention to dishes that are often overlooked but are deeply rooted in daily life.
What are some fundamental skills you believe every home cook should master?
Balancing flavours is the most important skill. In Malay cooking, no single flavour should dominate, everything needs to work in harmony.
I also believe in making cooking accessible, so I share ingredient substitutions for items that might be difficult to find. This allows home cooks to experiment without feeling restricted or overwhelmed.
What would you say are your top essential pieces of equipment that every home cook should have in their kitchen you cannot live without, and why?
A food processor is essential because it helps create the base pastes that are fundamental to many Malay dishes.
A good knife and a sturdy chopping board are equally important for preparation.
A spoon is something I rely on daily, as it is the primary utensil used in both cooking and eating.
Finally, I value beautiful serving bowls and plates, because presentation is part of the experience and serving food on something you love makes it feel more special.