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, November 13, 2017

SPICY CHICKEN BIRYANI



SPICY CHICKEN BIRYANI

1/2 kg chicken,cut into medium size pieces mix with a little salt and turmeric and keep aside for 30 mints

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

3 cups water or chicken stock

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 chicken pieces mix well cook till the chicken turn white.

5.    Add in the water 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. Serve with any raita you like.






Sunday, November 12, 2017

TOMATO CHUTNEY



TOMATO CHUTNEY

1 kg tomato,wash chopped and blend into a puree. Keep aside

½ cup tomato sauces.

150 gm big onion,finely sliced

10 green long type of chilie padi,sliced into 2

8 garlic,chopped finely

40 gm ginger,chopped finely

1 tbsp chilie powder

½ tbsp coriander powder

Salt to taste

1/3 cup oil

1 tsp mustard seeds

1 tsp urad dhal

1 tsp kadalai parupu

1 tsp cumin seeds

3 stalk of kari leafs

½ tsp asafetida powder

Some chopped Coriander leafs

1.    Heat the oil and when the oil is hot add in the mustard seeds,cumin,urad dhal and kadalai parupu let this fry.

2.    Then add in the chilie padi,garlic,ginger and onions and let it fry then add in the kari leafs and fry till fragrant and when the onion turn light brown.

3.    Lower the heat and add in the chilie powder,coriander powder and asafetida powder mix well and pour in the tomato puree and tomato sauce mix well.

4.    And let it simmer over a low heat till oil rise and it becomes a little thick. Taste and add salt. Sprinkle the coriander leafs. Remove from the heat. Serve with idli or thosai

Note: if you don’t like it hot you can reduce the chilie padi.






Friday, November 10, 2017

PLAINTAIN CUTLET



 PLAINTAIN CUTLET

200 gm plantain, cut into 2 and boil till cook but not soft. Cool and remove the skins the green parts only. Then grate it. Keep aside.

¼ cup grated coconut

¼ cup podukadalai,grind coarsely

40 gm dried prawns,soaked for I hour then pounded it coarsely. Optional

 1 big onion,sliced finely

1-2 green chilie,finely sliced

2 garlic,pounded

½ cm ginger,pounded

1 stalk curry leaves,finely sliced

¼  tsp turmeric powder

1 tsp fennel, slightly pounded

1 tsp garam masala powder

1 tsp sugar

Salt to taste

2 tbsp oil

1.    Heat the oil and add in the fennel seeds,onions,garlic,chilie,ginger and the kari leafs fry till very fragrant over a low heat. When the raw smell of the garlic and ginger disappear add in the dried prawns. Fry well. Add in the coconut and podukadalai mix well.

2.    Add in the turmeric powder and mix well add in the grated plantain,salt and sugar mix well and cook till the plantain becomes a little soft. Remove from the heat and let it cool. Then make into small balls.

½ cup besan flour

¼ cup rice flour

¼ tsp turmeric powder

A pinch of salt

Water

Mix all the ingredients expect water. Add water little by little till you get a not so thick batter. Heat some oil to fry the cutlets and when the oil is hot enough take one of the plantain ball and  dip into the batter and put it into the hot oil and fry till it is golden brown . take it out and drained. Serve with rice and rasam.






Tuesday, November 7, 2017

RAVA IDLI



RAVA IDLI

200 gm rava (semolina),roasted

1 cup yoghurt

1 cup water

50 gm grated coconut

½ tbsp ghee 

½ tsp salt,or to taste

11/2 pkt eno fruit salt

For tempering

50 gm small onion,finely sliced

2 dry chille,finely sliced

2 stalk kari leafs,finely sliced

½ tsp mustard seeds

½ tsp fennel

½ tsp ulutham paruppu

1 tbsp oil

1.    Mix the semolina,water,yoghurt ,coconut and salt together and mix it well. Keep aside for 30 minutes.

2.    Heat the oil and add in the mustard seeds, fennel and ulutham paruppu and fry it first then add in the rest of the tempering ingredients and fry it till the onions turn light brown.

3.    Pour this into the semolina batter and mix it well. Heat up the idli steamer with water and bring it to boil.

4.    Add in the eno into the batter and mix it well then pour the batter into a grease idli mould and steam till cooked. Serve with your favorite chutney.