About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Friday, June 15, 2012



100gm meehoon,pour very hot water over the beehoon and let it stand for a while,then drain.

For tempering(A)

1 big onion,finely sliced

1-2 green or red chilis,sliced

1 stalk kari leafs

1 tsp mustard seeds

1 tsp ulutham parupu (urad dhal)

2-3 tbsp oil

A pinch of asafoetida

A pinch of turmeric

Lime  to your taste

1/2 cup water,add more if needed

Salt to taste

1. Heat the  oil and add in A fry until fragrant and when the onion turn light brown add in the water,turmeric,asafoetida,lime juice and salt bring it to a boil.

2. Add in the meehoon and stir well and let the water dry up. Add in more water if the meehoon is not well cooked.Remove from the heat and serve.


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