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, February 14, 2012

SINGGANG CHE SOM

SINGGANG CHE SOM

4 Ikan kembung or any fish you like
300gm pickled mustard (shantou pickles) cut as you like.
2-3 pieces asam gelugor,sour to your taste
1 lemon grass,smash
2 green chilli,cut into 2
4 cup water
1/2 tsp turmeric powder
1-2 tbsp oil
1 tsp sugar
Salt to taste
Grind (A)
5 cloves garlic
5 shallots
4-5 chilli padi,hot to your taste
1 cm ginger
1 cm lengkuas

1. Heat oil and add in A, Fry until fragrant. Add in the water,asam gelugor,turmeric,sugar,pickled mustard and lemon graaa let it simmer over a low heat.
2. Add in the fish and salt to taste. When the fish is cooked add in the green chili and remore from heat. Serve hot with rice.








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