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

Friday, May 25, 2012

EGG CURRY

EGG CURRY


4 hard boil eggs
4 ladies finger,cut into 2
1-2 tomato,cut into wedges
500ml coconut milk
1-2 tbsp tamarind, ( to your taste)squeezed in the coconut milk and sieve.
30gm fish curry powder,mix with 2-3 tbsp water and make into a paste.
Salt to taste
For tempering
2-3 tbsp oil
1 tsp fenugreek
4 shallots,sliced finely
4 garlic,cut into 2
2 stalk kari leaves.

1. Heat oil and add in the fenugreek,shallots,garlic and kari leafs fry until fragrant. When the shallot turn light brown add in the curry paste and stir until oil rise.
2. Add in the coconut milk and salt and let it boil for a while. Add in the eggs and vegetables and cook until done. Serve with rice.
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2 comments:

  1. As a newly wed who has just started cooking, i turned to google for recipes. Im glad i came across your blog. As a Malaysian who now lives abroad, I love your egg curry recipe, and so does my husband. I didn't have coconut milk so I substituted it with cream for cooking. It still turned out to be absolutely delicious. Thank you for your recipes. Cant wait to try out the rest

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  2. Thank you so much for trying out my recipe...to made a good curry always use 30gm of curry powder for 500ml coconut milk and 60gm for 1 litre. you get it right.

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