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 23, 2012

STUFF TAU FOO

STUFF TAU FOO

4 piece tau foo,cut into haft and fried and drain
1 small sengkuang (yam bean) shredded finely.
1 small cucumber,shredded finely
Enough bean sprout,blanched
Enough kangkung cut and blanched( I use Romaine salad leafs)

Make a slit in the tau foo and stuff all this vegetables inside

Note: I am not using cucumber,bean sprout or kangkung when I took this picture.

For the peanut sauce

1 cup roasted peanuts,ground coarsely
1/2 cup brown sugar
1 tbsp chilli powder
1 cm belacan
60gm tamarind paste squeeze with 11/2 cup water
2 tbsp oil
1/8 tsp salt
Some sesame seeds

1. Heat oil and add in the belacan and fry until fragrant. Add the rest of the ingredients and simmer until thick. Arrange the stuff tau foo  and serve with the sauce.
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