If you're interested in Eastern European cuisine, try "gundel's" by Karoly Gundel's--it's a famous restaurant or George lang's cuisine of Hungary.

Two books I like for Russian and East European cooking are Mamushka by Olia Hercules and Kachka:a return to Russian cooking by Bonnie Frumkin Morales.

Not specifically Malaysian but Steamy Kitchen is a good blog that simplifies a lot of Asian recipes.
For an outstanding book (not simplified though!) look up Cradle of Flavor, it features recipes from Indonesia, Malaysia and Singapore. I also like the Burma book by Naomi Duguid.

Najmieh Batmanglij -- Joon: Persian Cooking Made Simple

Claudia Roden for Jewish/Middle Eastern cuisine.

I like Anya Von Bremzen's book Please to the Table for Russian cooking, including the FSU. It's not as easy as Madhur Jaffrey but it is very doable. I rely on several cookbooks for Malaysian food but they are not exactly quick and easy. Ping Coombes might be the best of the lot for Malaysian.

I make a ton of Indian food, mostly from Maddhur Jaffrey’s “Curry Easy” — published in the US as “At Home with Maddhur Jaffrey,” I think. Is there anyone who has a similar approach — recipes that taste right but simplify ingredient lists and steps for the Anglo-American home cook? Particularly interested in Malaysian, Balkan, Eastern European cuisine. I have Fuschia Dunlop’s first book but find I really need to cook at least two dishes for enough food for dinner and I don’t have the time.