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

Tuesday, January 3, 2012

CURRY PUFFS



Pastry

200gm plain flour

100-120gm cold butter

4-5 tbsp cold water

Salt to taste

1. Cut butter into small cubes and rub into the flour with your finger tips until mixture resembles breadcrumbs.

2. Add in the water just enough to make it cling together. Knead lightly into a dough. Take a small piece and roll into a small circles by using a cutter.

Fillings

200gm chicken,cut into small cubes

2 big potatoes,boil til cooked,remove skin and cut into small cubes.

1 tbsp meat curry powder

1/2 tbsp chili powder

1/2 cup water

Salt to taste

(A)

1 big onion,cut finely

1 tbsp ginger paste

1 tbsp garlic paste

1 stick cinnamon

1 star anis

1 stalk kari leaf,finely sliced

Oil

1. Heat the oil and add A fry until fragrant, add the chicken,powders and water let the it simmer till the chicken is cooked.
2. Add the potatoes and fry until dry. Remove from the heat and cool.

To-make the puffs

1. Put in the fillings in the centre of the pastry and fold into haft. Crimp the edges to seal. Deep fry in hot oil
until the puffs are golden brown.













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