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 9, 2012

VEGETARIAN SIAMESE CURRY

VEGETARIAN SIAMESE CURRY

300gm long  brinjal.
250gm vegetarian mutton
5 kaffir lime leafs,tear
1 tbsp meat curry powder
1 piece tamarind peel (asam gelugor) or to your taste
2 stick cinnamon
2 star anise
1 litre coconut milk
5-6 tbsp oil
Salt and a bit of sugar to taste
Grind (A)
10 dried cilli,remove seeds and soaked
5 lemon grass
3cm lengkuas
5 shallots
4 garlic
2cm ginger

1. Heat oil and add in the cinnamon and star anise and fry for a while.
2. Add in A and curry powder and saute until the oil rise. Add in the tamarind peel
and coconut milk.Add in the brinjal stir well and let it boil.
3. Add salt and sugar let it simmer. Add in the vegetarian mutton and kaffir leafs stir well. When the brinjal is cooked and the curry is a bit thick remove from the heat. Serve with rice or bread.

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