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

SPICED MEAT ROLL - KONG HEE FATT CHOY




SPICED MEAT ROLL

(A)



500gm minced chicken meat,I use ayam mas

2 big onions,sliced finely

200gm chopped water-chesnuts or sengkuang

2 tbsp diced spring onions

3-4 chilli padi chopped,if you like it hot

11/2 tsp chinese five-spice powder

1/2 tsp pepper

1 tbsp light soy sauce

1 tsp oyster sauce

1 tsp salt

3 tsp sugar

Mix A all together and leaves aside

4 large beancurd sheets(tau poay) cut into 16cm squares.

1 egg lightly beaten for sealing rolls

Oil for deep frying.


1. Spread beancurd sheet and put 2 tbsp of the mixer roll up neatly. Seal edges with a little egg .

2. Poke the beancurd skin with a fork to prevent air bubbles from forming during frying.

3. Heat oil and deep fry the meat rolls until a light golden brown. Drain well and cut each roll into sliced and serve with chilli sauce.






5 comments:

  1. These looks incredibly delicious!!! So perfectly done ;)

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  2. I need to try this one,... my kids will sure love it !! Thanks so much.

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  3. Yummy....Sure going try soon...Thank u 4 the wonderful recipe my friend

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  4. Thank you Sorna and Sundri....happy cooking

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