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

Wednesday, January 18, 2012

SAKARAI PONGAL




300 gm uncooked rice

60 gm mung dhall,roasted,soaked for 3 hours

60 gm channa dhall,soaked for 3 hours
 
60gm grated coconut

1 cup coconut milk

1 cup water

250ml milk

300gm brown sugar,or to taste. Boil with a little water till it melts,then strain.

You can replace the brown sugar with sugar.

10 cardamons,remove skin and pound

70-80gm ghee

2 pinch Salt

Fry in a little ghee

50gm cashewnuts

50gm raisins

1. Cooked rice in a rice cooker with the 2 type of dhalls and enough water.

2. Stir the rice well and remove from the rice cooker. Put it on a stove and on the stove add in the water,coconut milk,milk,grated coconut  stir well. And cook over a low heat until it boils.

3. Now add in all the rest of the ingredients and stir well till it is soft. It will became  hard  when it cool down so don't cooked it till very thick. Your pongal is done.

Note: Add in 300 gm Chopped up ripe jackfruit, to make Jackfruit pongal.









1 comment:

  1. I love this..YUMMY RECIPE..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

    ReplyDelete