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 17, 2012

MODAKAM/KOLUKATTAI




For the filling

120gm kadalai parupu,soaked for 6 hours
3 cups water,more or less
100gm grated coconut,dry roasted
100gm brown sugar or to taste. melt with a little water and sieve.
6-7 cardamons,remove the skin and ground the seeds
1 tsp ghee
1/4 tsp dry ginger powder
1/2 tsp salt

1. Boil the kadalai parupu until soft and dry.Add all the rest of the things.
2. Add a little water and stir cooked till moist. Remove and cool
3. Shape  into small  marble sized keep a side

For the skin

250gm rice flour,roasted
1/3 tsp salt
2 cup boiling water
1 tbsp ghee

1. Mix the flour,salt,and ghee together add the hot water little by little  and stir to form a soft,pliable dough.
2. Grease the palms with some oil . Place a ball of the dough  and flatten it on the palm. Put a ball of the filling in the centre. Gather the dough up to form a dumpling. Smooth out any cracks in the dough.
3. Place on a steam rack and steam for about 15-20 mints.

Note: You can also make the it like the curry puff.

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