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, July 19, 2018

AGATHI KEERAI THANNI SAARU



AGATHI KEERAI THANNI SAARU

½ cup dhall, soaked for 4 hours

5 garlic, sliced

1 tsp cumin

2 cups water

Mix all the above ingredients and pressure cook for 2-3 whistle.

150 gm agathi keerai

150 gm tomato,chopped

60 big onion,finely sliced

4 dry chilie,broken

10 gm ikan bilis ( anchovies ),optional

½ tsp turmeric powder

1 tsp cumin powder

½ tbsp. sugar

Salt to taste 

31/2 cup of thin coconut milk

1 tsp mustard seeds

1 tsp cumin

5-6 tbsp oil

1.    Heat a pan and heat the oil when the oil hot add in the mustard seeds and cumin stir. Then add in the onions and dry chili stir fry till the onion turn light brown.

2.    Add in the ikan bilis and chopped tomato mix well and add in the turmeric powder and cumin powder mix well and let it fry.

3.    Then add in the cooked dhal and thin coconut milk mix well and add in the salt and sugar and let it comes to a boil and let it boil for 5 mints.

4.    Add in the vegetable and mix well and cook for 2-3 mint remove from the heat. This dish must be a bit watery. Serve with rice.






SAMBAL IKAN BILIS



SAMBAL IKAN BILIS 

70 gm ikan bilis (anchovices),fried

120 gm big onion, cut into big sliced and fried

10 dry chilies,fried

Tick Tamarind juice, to taste

Pound all the ingredients expect the tamarid juice coarsely. Add in the tamarind juice and mix well.serve with rice and sambar 




Wednesday, July 4, 2018

MUTTON RENDANG




MUTTON RENDANG
1 kg mutton,(I use Australia goat meat frozen) cook the mutton with 2 cup water in a pressure cooker for 5 whistle. Remove and cool leave this in the fridge over night the next day remove the fats. Cut the meat into small pieces and save the stock.
2 cup coconut milk
1 cup water
1 piece of asam gelugor.
2 tbsp meat curry powder
2 stalk serai,smash
2 turmeric leaves,finely sliced
Salt and a bit of sugar to taste
oil
Grind into a paste:
150 gm small onions,chopped
60 gm dry chilie,soaked
30 gm garlic,chopped
30 gm ginger,chopped
30 gm lengkuas,chopped
30 gm serai,chopped
20 gm fresh turmeric,chopped
1. Heat a pan and fry the grind paste mix with the curry powder till the oil rise.
2. Add in the asam,salt,sugar, serai,water and mutton with the stock mix well and pour in the coconut milk.
3. Stir well and let it cook till the gravy turn thick add in the sliced turmeric leaves and mix well. Serve with rice or bread.



Tuesday, June 5, 2018

SALTED FISH FRIED WITH ONION


SALTED FISH FRIED WITH ONION

200 gm ikan talang masin ( salted queen fish ) cut into small pieces and soaked for 1 hour. Drain and fry keep aside.

60 gm petai ( stink beans )

100 gm big onion,sliced

1 red chilie, sliced

4 bird eye chilie or to your taste,chopped

2-3 tbsp thick tamarind juice

Sugar to taste

2 tbsp oil

1.    Heat the oil and add in the  chilies,sliced and and fry and add in the salted fish mix well.

2.    Pour in the tamarind juice and sugar mix well.

3.    Add in the stink beans and onion and stir fry remove from the heat when the onion is ½ cook. Serve hot with rice. 

 





Wednesday, May 30, 2018

SWEET AND SOUR CHICKEN SAMBAL (AYAM MASAK MERAH)



SWEET AND SOUR CHICKEN SAMBAL (AYAM MASAK MERAH)

1.2 kg chicken,cut into pieces and mix with a little salt,turmeric powder and chili powder marinate for 2 hours. Fry the chicken pieces till light golden brown. Don’t over fry.

300 gm potatoes, cut into cubes and fry and keep aside.

1 small tin of green peas, strain the water.

1-2 big onion (Holland) sliced

½ cup tomato sauce

½ cup chili sauce

1 cube of chicken stock

1 tsp garam masala

Salt to taste

1/3 cup oil

Grind into a paste:

15 dry chili, soaked

150 gm medium size onions

30 gm ginger

30 gm serai (lemon grass)

30 gm garlic

1.    Heat oil in a pan and add in the grind paste and fry till the oil rise. Then add in the garam masala and chicken stock mix well and add in 2 cup of water and let it comes to a boil.

2.    Add in the chicken pieces and mix well and let it cook. Then add in the onions and the potatoes mix well and let it cook. If you think the gravy is thick you can add a bit more water.

3.    When the oil has rise add in the green peas and cook for a while and remove from the heat.