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

SAMOSA



Fillings

3 potatoes boiled and diced
2 tbsp green peas
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tbsp chopped coriander leafs
1-2 grren chillis,chopped
1 small onion,finely sliced
Salt to taste
lime juice to taste
2-3 tbsp of oil

1. Heat the oil  add the onions,green chillis and fry till light brown add in all the other ingredients and fry. add the lime juice and salt and cook till dry. cool.

Dough

11/2 cup plain flour
1 tsp ghee or oil
Water for mixing
Salt

1. Mix all the above ingredients and add sufficient water to make a soft dough. Cover with a damp cloth.
Make a soft dough. Cover with a damp cloth. Make  ball of equal size. Roll out each ball into small rounds . Cut each into haft fold into a cone and stick together with water.
2. The centre flap on the top will be used to close the samosa once the filling has been put in. Fill the samosa with a little filling and stick down the flap with a little water. Make the samosa a neat triangle. Repeat the same process to make all the samosas. Fry in hot oil and serve.


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