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

Thursday, February 8, 2018

CHICKEN DHAL VADAI



CHICKEN DHAL VADAI

1 cup dhal,soaked overnight

250 gm minced chicken meat

7 dry chilies, (or to your taste) broken

2cm ginger,chopped finely

3 garlic,chopped finely

1 tsp fennel seeds, pounded coarsely

¼  tsp turmeric powder

1 tsp garam masala

4 stalk kari leafs,finely sliced

2 big onion,finely sliced

Some chopped coriander leafs

Salt to taste

Oil for frying

1.    Take ¼ cup of the soaked dhal and keep aside, grind the rest of the dhal with dry chilies and fennel seeds till coarsely fine paste. Grind without water.

2.    In a bow mix all the ingredient’s. Heat oil and take some of the mixer and make into a vadai shape and fry till golden brown. Serve with rice.





Sunday, January 21, 2018

CABBAGE KOOTU



CABBAGE KOOTU

500 gm cabbage, wash dry and sliced finely.

½ cup dhal,soaked for 2-3 hours

¼ cup kadalai paruppu,soaked for 2-3 hour,boil til ½ cooked keep aside.

5 garlic*

1 tsp cumin*

2 cm ginger*,chopped

2 cup water

1 tsp cumin powder

¼  tsp turmeric powder

1 cup coconut milk

1 tsp sugar

Salt to taste

Tempering ingredients:

1 big onion,finely sliced

4 dry chilies,broken

1 tsp mustard seeds

1 tsp urad dhal

3 stalk kari leafs

21/2 tbsp oil

1.    Cooked the dhal and * ingredients in a pressure cooker with 2 cup for 1 whistle.

2.    Add in the coconut milk,turmeric powder,cumin powder and coconut milk and cook without the cover. Over a low heat. Till the gravy is a little thick.

3.    Add in the cabbage and mix well add in the salt and sugar mix well and cook over a low heat.

4.    In another pan heat the oil and add in the tempering ingredients and stir fry till the onion turn light brown. Pour this into the cabbage and mix well and cook till the cabbage is well cooked. Serve with hot rice.





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.