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

Monday, June 26, 2017

ANJAPPAR CHICKEN BIRYANI



ANJAPPAR CHICKEN BIRYANI

4 cups basmathi rice ( I use the long type) soaked for 1 hour, then sieve it till very dry. Keep aside

1 kg chicken cut into big pieces(don’t remove the skin)

½ tsp turmeric powder*

1 tbsp chilie powder*

1 tbsp lime juice*

3 tbsp yoghurt*

1 tbsp salt*

5-6 tbsp ghee,for frying the rice

5-6 tbsp oil

10 cloves

2 stick cinnamon

8 cardamom’s

4 bay leafs

4 marathi moghu

1 tsp fennel 

2 tsp cumin

4 medium size onions,finely sliced

2 green chilies,sliced

4 medium tomato,chopped

2 tbsp ginger/garlic paste

2 tsp chilie powder

1 tbsp biryani powder

1 tbsp garam masala powder

2 chicken stock cube

½ cup chopped mints leafs

½ cup chopped coriander leafs

6 cups of water ( I use coconut milk)

1.    Mix the chicken pieces well with ingredient* and marinate it for 2 hours

2.    Heat the ghee and when hot add in the soaked rice and fry  till it turn light brown make sure you don’t break the rice. Remove from the heat and keep a side.

3.    Heat the oil in a pan and add in the cloves,cardamoms,bay leafs,fennel,cumin,Marathi moghu fry for a minute. Add in the chopped onions and fry till light brown.

4.    Add in the green chilies and ginger/garlic paste fry till the raw smell disappear.  Add in the chopped tomato and cook till soft.

5.    Add in the chicken pieces and mix well add in the mints and coriander leafs mix well.  Pour in the water and mix well add in the chili powder, biryani powder, garam masala, chicken cube  and salt to taste. Mix well and let it comes to a boil.

6.    Put the rice in a rice cooker and pour the chicken gravy into it and mix well and on the switch and let it cook till done. Open the pot and fluff the biryani gently garnish with cashew nuts if you like. Serve with raita.

Original recipe from here http://www.tastyappetite.net/2013/08/how-to-make-anjappar-style-chicken.html






BUTTER CAKE



BUTTER CAKE

250 gm butter

250 gm caster sugar

250 gm flour*

2 tsp baking powder*

4 large eggs

1/3 cup milk

1 tsp vanilla essence

18cm square cake tin,grease and line the bottom.

1.    Cream the butter and sugar till light and creamy.

2.    Beat in the eggs one at a time and beat well.

3.    Fold in the flour little by little with a spoon.

4.    Fold in the milk and vanilla and mix well but don’t over mix.

5.    Pour into the prepare tin and bake for 1 hour at 180c or till done.




Wednesday, June 21, 2017

KARACHI HALWA



KARACHI HALWA

100 gm cornflour

¼ tsp cream tartar powder

400 gm sugar

½ tsp cardamon powder

4 tbsp ghee

60 gm cashew nuts,chopped

Green food color

Cashewnuts for garnishing

 1. Mix cornflour with 11/2 cups of water and add in the tartar mix well
2. Cook sugar with ¼ cup water until sugar dissolved and slightly thick.
3. Reduce the heat and pour in the cornflour into the syrup and stir non stop  until slightly thick add in the green colour and continue to stir.
4. Add in the 1 tbsp of ghee and stir well add in the ghee little by little till well mix. Add in the chopped cashew nuts.
5. Stir till the mixer leaves the side of the pan. Pour into a greased tray and level it garnish with the cashew nuts. Let it cool before cutting






Wednesday, June 14, 2017

GREEN CHICKEN RENDANG



GREEN CHICKEN RENDANG

1 kg chicken,cut into small pieces.

1 tbsp coriander powder

1/2 tsp turmeric

1 tsp cumin powder

Salt and a bit of sugar to taste

1 cup thick coconut milk

1 fresh turmeric leaf,finely sliced

½ cup oil

Grind into a paste:

200 gm green chilie

50 gm garlic

50 gm ginger

50 gm lengkuas

150 gm onion

1.    Heat oil and fry the grind paste and till the oil rise.

2.    Add in the powders and mix well.

3.    Add in the salt and sugar mix well and add in the chicken.

4.    Pour in the coconut milk and cook till the chicken is cooked and the oil rise. Add  in the sliced turmeric leaves and mix well.

5.    Remove from the heat and serve with rice.