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

Saturday, April 28, 2012

ONION CHUTNEY

ONION CHUTNEY

350gm shallots,remove skin and leave it whole

1 tbsp oil

Heat the oil and fry the onion for 3 mints. Remove and cool.

(A)

2 tbsp coriander seeds

1 tsp urad dhall

4-5 dried chili,remove seeds add more if you like it very hot.

1 stalk kari leafs

1 tbsp oil


1. Heat oil and add A fry until fragrant over a low heat.Remove and grind or blend very finely. Add the onion and blend or grind coarsely

100gm tamarind,more or less to your taste.

1/2 water.

Dissolve the tamarind in water and sieve,pour the juice to the blend onion mixture stir well add salt to taste.

For Tempering

4-5 tbsp oil

1 tsp mustard seeds

1 tsp urad dhall

1/8 tsp asafoetida powder

1. Heat the oil and add the ingredients and when the mustard seeds pops. Add  the chutney and stir well cook until it becomes thick. Serve with thosai or idli






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