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, April 17, 2012

STUFFED BITTER GOURD

STUFFED BITTER GOURD

6 or more small bitter gourd,cut into 2 remove the seeds.
(A)
250gm mince chicken meat.
70gm onion,finely sliced
Chopped cilli padi to your taste
2 tbsp oysters sauce
1 tsp five spices powder
1 egg
Sugar and salt to taste

Oil for deep frying

1. Mix A to-gather in a bowl. And fill into the bitter gourd.Steam until the filling is cooked. Remove and let it cool.
2. Heat oil and fry the bitter gourd until light brown. Serve with cilli sauce or serve with rice.

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