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

MOCHAI AND DRY FISH CURRY



MOCHAI AND DRY FISH CURRY


 
80gm mochai (field beans) dry roast and soaked in water overnight. Then boil it until soft drain and save the water.



400gm dried fish head parts,chopped into pieces.and soaked in water for 1 hour



2 potatoes,cut into wedges


2 round brinjal,cut into wedges


1 tomato,cut into wedges




60gm fish curry powder mix with 1 tbsp chilli powder, and mix with a little water to make into a
paste



Mix to gather: 1 cup coconut milk,2-3 tbsp tamarind juice (or to your taste) and boil mochai water to make into 5 cups


For tempering(A)


1 big onion,finely sliced


6 cloves garlicsliced into 2


1 tsp fenugreek


2 stalk kari leaves


3-4 tbsp oil


1 Heat the oil and add in A fry until fragrant and when the onion turn brown. Add in the curry paste and stir fry until oil rise.

2. Add the dry fish,potatoes,tomatoes and brinjal stir well, let it for a mint. Then add in the coconut milk mixture. Stir well and let it come to a boil. Then let it simmer over a low heat.

3. Add the mochai and cook until earthing is cooked. Serve with rice. This curry will taste better the next day.
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