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

Thursday, June 14, 2012

MUTTON CURRY

MUTTON CURRY

1kg mutton,add just enough water and pressure cook until the meat are just done (don't add to much water)

500ml mutton stock (water use to pressure cook the mutton )

500ml coconut milk

60gm meat curry powder and

20gm chili powder, mix with a little water and make into a paste

2 tbsp ginger paste
2 tbsp garlic paste

3-4 potatoes,cut into cubes

2 tomatoes,cut into cubes

For tempering

2 medium onion,sliced finely
5cm cinnamon stick
4 cloves
4 cardamons
2 stalk kari leaves
6-7 tbsp oil

1. Heat the oil and add the tempering ingredients and fry until fragrant and when the onion turn brown add in the garlic and ginger paste with a little water and fry until the raw smell disappear and the oil rise.

2. Add in the curry paste and fry in the oil (if there is not enough oil to fry the curry paste add a little more oil) fry until oil rise. Add in the meat,vegetable,salt taste,the mutton stock and coconut milk stir well. And let it cames to a boil,and lower the heat and let it simmer until the potatoes and the meat are cook.
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1 comment:

  1. Thank you for this recipe! I tried it and my husband and I love it.
    I reduced the coconut milk amount (replaced with water) and it was still very yummy

    ReplyDelete