Ranie Saidi is the host of The Malay Cook Supper Club and a recipe developer bringing the vibrant flavours of Malay cooking of Malaysia to his kitchen in South East London. His culinary journey is deeply rooted in the traditions of his late grandmother’s kitchen in Malaysia. When he moved to London over a decade ago to study law, he started working at a Malaysian café, which led him to a career in brand marketing, collaborating with incredible chefs like Andi Oliver and Thomasina Miers OBE. Through The Malay Cook Supper Club, Ranie shares his heritage with London’s food scene, blending traditional Malay recipes with contemporary flair and have recently hosted dinners with Soho House, summer pop ups in Alexander Palace and Curry Club London. His goal is to make Malay food accessible and loved in the UK, showcasing its unique and vibrant character to a wider audience.

Malay Peanut Sauce: Oil (Vegetable oil), peanut, onion, ginger, galangal, lemongrass, tamarind, sugar, salt, vegetable stock (potato starch, palm oil, sugar, sunflower oil, celery, onion, carrot, parsnip), palm sugar, chilli. Malay Red Ginger Lilly Chilli Oil: Oil (vegetable oil), dried red ginger lilly / ginger torch flower, Malay four sibling spices (cinnamon, star anise, cardamom, cloves) lemongrass, garlic, soy sauce (soy bean, sugar, salt, water), palm sugar, chilli flakes, onion, coriander seed, cumin, salt, black pepper.

Allergens:

• Peanut
• Celery
• Soya