About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Wednesday, January 10, 2018

VERY CRISPY FRIED BANANA FLOWERS



VERY CRISPY FRIED BANANA FLOWERS

100 gm banana flowers,remove the 2 white things ( see pictures below ) wash and dry.

½ cup besan flour

½ cup rice flour

1 tsp fennel,pounded

½ tsp chilie powder

½ tsp chicken stock granules, optional

¼ tsp asafoetida powder

Salt to taste

Oil for deep frying

1.    Mix all the ingredients expect the flowers and oil together in a bowl.

2.    Add water little by little to make a very thick batter.

3.    Heat the oil. Add the flowers into the batter and mix make sure all the flower are cover with the batter.

4.    When the oil is hot add the flowers one by one into the oil and fry till golden brown.

5.    Remove and put on kitchen paper. When you have finish frying all the flower. Put them on a microwave safe plate and microwave for I mints take it out and put back and microwave it again for 1 mint ( must be very careful when you do this it may get burn )Take out and let it cool. It will became very crispy if you microwave it. It doesn’t matter if you don’t want to microwave it.





Tuesday, January 9, 2018

SPICY CHICKEN PARATHAL



SPICY CHICKEN PARATHAL

1 kg chicken,cut into small pieces and mix with some salt and turmeric powder.

1 ½ cup thick coconut milk

3 big onion,sliced finely

2 tbsp meat curry powder

1 tbsp chilie powder

1 tsp garam masala powder

4 tbsp tamarind juice

2 cinnamon stick

2 star anise

3 stalk curry leafs

1/3 cup oil

Salt to taste

For grinding:

6 small onions

6 garlic

3 lemon grass (serai)

1 cm ginger

1 cm lengkuas

20 dry chilie,soaked

1.    Heat the oil and add in the cinnamon stick and star anise . then add in the onions and fry till it becomes light brown add in the curry leafs and mix well.

2.    Add in the grind paste and mix well then add in the chilie powder,garam masala powder, curry powder and the tamarind juice mix well and fry till the oil rise.

3.    Add in the salt and mix well. Add in the chicken and mix well with the masala and pour in the coconut milk mix well and cover the pan and let the chicken cook stir now and then.

4.    Cook till the chicken is cook and the gravy is thick and oil is rise. Serve with rice.




Sunday, January 7, 2018

SEMOLINA FRUIT CAKE



SEMOLINA FRUIT CAKE

700 gm mix fruit,chopped

½ cup brandy/beer/stout/rum ( Muslims can replace with tea ) 

250 gm butter

250 gm soft brown sugar

5 eggs

60 gm butter

250 gm semolina

100 gm flour

1 tsp mix spices

½ tsp almond essence

½ tsp rose essence

½ cup cashewnuts 

1.    Mix the chopped fruit with the brandy/beer/stout or plain tea and leave it aside for about 2 hours.

2.    Roast the semolina with 60 gm butter till light brown. Remove and keep it a side to cool.

3.    Line a 8x8 square tin with 2 or 3 layer of baking paper and keep a side.
4.    Sieve the flour with the mix spice and keep aside. Mix with the roasted semolina.

5.    Beat the butter and brown sugar till light and fluffy. Beat in the egg one at a time beating well after each addition.

6.    Now add in the flour and the mix fruit alternately and mix with a spoon till well combined add in the essence and the cashew nuts mix well and pour into the prepared tin and bake in a preheated oven at 170c for one hour or till cook( depends on the type of oven you use).

7.    Let the cake cool in the tin for a while then remove the paper and brush the cake top with brandy or rum ( if you are using brandy or rum only ) let it completely cool before you pack it with aluminum fold and keep it in the fridge overnight (it taste better if you keep it longer) before cutting.




Sunday, December 31, 2017

SPICY PRAWN BIRYANI



SPICY PRAWN BIRYANI

1 kg big prawns,clean and remove the skin, mix with a little salt and turmeric and keep aside for 30 mints. Boil the head and skin with 31/2 cup water and strain it and keep 3 cup of the stock a side.

350 gm basmathi rice ( the long variety),soaked for 30 mint.

½ cup yoghurt

150 gm tomato,chopped

¼ kg big onion,finely sliced

6 green chilies,sliced into 2 ( reduce if you don’t like it very hot)

2 tbsp ginger garlic paste

½ tsp turmeric powder

2 tbsp chilie powder

½ tbsp. lemon juice

Salt to taste

1 chicken stock cube,if you like

A hand full pudina and coriander leafs

2 bay leafs*

4 cardamoms*

4 cloves*

3 tbsp ghee

1 tbsp oil

Biryani masala:

1 star anise

3 tsp coriander seeds

1 tsp black pepper

1 tsp fennel seeds

1 tsp cumin seeds

1 small cinnamon stick

4 cloves

4 cardamons

1 bay leafs

1.    Dry roast the biryani masala ingredients till fragrant. Remove from the heat and let it cool. Then grind it into powder.

2.    Heat the ghee and oil add in the* ingredients and fry then add in the sliced onion and sauté till it became light brown. Add in the green chilies,ginger garlic paste and fry till the raw smell disappear.

3.    Lower the heat and add in the turmeric powder,chilie powder and the grind masala powder mix well and pour in the chopped tomato and cook till the tomato became soft and the oil rise.

4.    Add in pudina and coriander leafs mix well and add in the yoghurt and lemon juice mix well and let it cook a bit then add in the prawns mix well cook till the prawn turn white and cooked remove the prawns and keep aside( if you cooked the prawns with the rice the prawn meat will taste like rubber)

5.    Add in the prawn stock and mix well. Taste and add salt and the chicken cube if you are adding. Add the drain basmathi rice and mix well pour this into a rice cooker and cook till it is cook. put the prawn on the rice and . Serve with any raita you like.