About Me

My photo
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

Thursday, June 28, 2012

CHEE CHEONG FUN

CHEE CHEONG FUN


For the ricesheet rolls.

150gm rice flour

11/2 tbsp tang mien fun flour

2 tbsp cornflour

1 tbsp oil

2 cup water

1/2 tsp salt

1. Mix all the flour togather and sift into a mixing bowl.

2. Add in the oli,salt and water mix well and sieve ans set a aside.

3. Greased a 20cm tray with oil, put in a steamer. When the tray is hot pour in the batter one thin layer.Now sprinkle with the dried shrimps topping or you can sprinkle with spring onions or you can have it plain.

4. Cover the steamer and cooked for 1-2 mint or until cooked. Remove the tray from the steamer and let it cool. Roll out the rice sheet. Cut into sections put in a serving plate top with the sauce and fried onions,toasted sesame seeds and spring onions. or you can serve it with the sauce. Serve with some soaked green chilis.

For topping

100gm dried shrimps,soaked and drain,chopped finely.

1 medium onion,chopped finely

1 tsp thick soy sauce

Sugar to taste

1-2 tbsp oil

1. Heat oil and fry onion until light brown add in the dried shrimps,soy sauce and sugar stir fry until dry. Remove and cool.

For the sauce

1/2 cup hot water

2 tbsp oyster sauce

2 tbsp black soy sauce

Sugar to taste

1 tbsp sesame oil

Salt if needed

Mix to-gather and serve


.








No comments:

Post a Comment