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, June 12, 2012

ANGLED LUFFA SOTHI WITH PRAWNS

ANGLED LUFFA SOTHI

600gm angled luffa,remove skin and sliced

300gm prawns,remove skin

2 tomatoes,cut into wedges

2 red or green cillis sliced into haft and cut

500ml thin coconut milk

250ml thick coconut milk

Salt to taste

A bit of sugar


Grind to a paste

1 big onion,chopped

15gm garlic,chopped

15gm fresh turmeric

15gm ginger

1 tbsp cumin seeds

For tempering (A)

1 big onion,sliced finely

2 stalk kari leaves

1 tsp fenugreek

1 tsp mustard seeds

1 tsp cumins

3 tbsp oil

1. Heat oil and fry A until fragrant and when the onion turn light brown. Add in the grind ingredients and fry until the oil rise.

2. Add in the thin coconut milk and tomato and let it boil. Add in the angled luffa and the prawns,stir well.and let it boil for a while.

3. Add in the thick coconut milk,salt and sugar, when it cames to a boil stop the heat.
Remove from the heat. and serve with rice

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