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, May 30, 2012

BRINJAL AND PRAWN CURRY

BRINJAL AND PRAWN CURRY

350gm long brinjal

100gm prawns,remove skin

1 big tomatoes,cut into wedges

30gm fish curry powder,mix with a little water and make into a paste.

1-2 tbsp tamarind juice,more or less to your taste.

600ml thick coconut milk from 1/2 a coconut.

Salt to taste

For tempering(A)
1 big onion,finely sliced
6 garlic,sliced into 2

1 tsp fenugreek

2 stalk kari leafs

3-4 tbsp oil

1. Heat the oil and add in A and fry until fragrant. When the onion turn brown add in the curry paste and fry,stirring continuously until fragrant and oil starts to separate.
2. Add in the coconut milk,tamarind juice and the brinjal stir well and let it boil over a low heat. When the brinjal is cooked add in the prawns and cook for another 10 mint or the prawn are just cooked. Remove from the heat and serve.
NOTE: Don't over cook the prawns.
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