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

Monday, June 11, 2012

IDLI (STEAM RICE CAKES)

IDLI

120gm ulutham parupu and 1/2 tsp fenugreek,soaked for 5-6 hours

120gm cooked rice

1/3 tsp yeast

400gm rice flour (cap Gajah)

400-500ml water

Salt to taste

1. Drain the ulutham parupu and mix with the cooked rice.

2. Add water little by little and blend the ulutham parupu until fine.

3. Add the ulutham parupu paste to the rice flour and add the rest of the water and mix it to a thick batter. Leave it to ferment for about 4-5 hours. Leave it at a warm place.

4. Stir the ferment batter thoroughly. Lightly oil the idli moulds. Spoon the batter into them and steam  in a idli steamer until cooked. Serve with any chutney you like.

To make the tempering idli

1 big onion,sliced finely

4-5 dried chili, broken

1 tbsp mustard seeds

1 tbsp ulutham parupu

2-3 stalk kari leafs

3-4 tbsp oil

1. Heat the oil and add in the all the ingredients and fry until the onion turn brown. Add this to the batter and mix well. Then steam it.


 







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