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

Friday, June 15, 2012

MUTTON VARUVAL

MUTTON VARUVAL

500gm mutton pieces,pressure cook the mutton with a little water until done,and save the stock.

(A)

5-6 tbsp oil

1 big onion,sliced finely

4 dried chili,broken into pieces

1 stick Cinnamon

2 star anise
2 stalk kari leafs

(B)

1 tbsp ginger paste

1 tbsp garlic paste

(C)

1/2 cup mutton stock,you may more or less.

2 tbsp meat curry powder

2 tbsp chili powder

1/2 tbsp black pepper powder

1 tomato,chopped

1. Heat the oil and add A fry until fragrant and when the onion turn light brown add in B. And fry until the raw smell disappear.



2. Add in C and stir fry until the oil rise. Add in the mutton and the stock stir fry until the gravy dry up. Serve with rice.
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7 comments:

  1. Hi Bro, can I come to visit you someday to taste all your food? Lol, you are a very good cook! The mutton you use is it Australian or local?

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  2. Hi,thank you, in my recipes I use Australian goat but you can use local too.

    First I have to know you better,before you can came over to my place...ok ya

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  3. Bro, it was a joke when I said I would like to try your cooking. I'm in Ireland at the moment although I'm originally from Perak. But someday I will be back. Here most difficult is to get curry leaves, I have to drive an hour just to buy fresh ones. Anything you would like to ask me feel free to do so.

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  4. Hi, Is that so..but you are welcome to place..when you are back. I know how hard it is sometime to get some ingredients oversea. because i use to stay oversea too.thank you

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  5. Hahaha, very good. Anyway my real name is Prakash. Nice to chat with you.

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  6. Hi Mr. Thyaga. Julian Ramesh here from Ipoh, Perak.. currently working and residing in Singapore. Kudos to you on simplifying what our mothers used to take hours to cook. Makes it easier when we are living alone. My wife is a Bengali girl from North India and she is an amazing cook but dishes from India are completely different than what we are used to.. we can only eat THAT much briyanis, kachoris, rolls and panipuris until we finally say "Enough Is Enough". I am currently introducing my wife to the various foods I grew up eating. So far she has tried a variety of Nasi Gorengs, Nasi Lemak, Char Koay Teow, Fried Meehoon, etc and love them all. Her favorite is my Mother's style Sardine Perettal (simple but OH SO DELICIOUS). I am going to cook this Mutton Perettal of your's to show her our Malaysian Tamizhan style. Thanks.

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  7. That was really very. Thank you so much for visiting my blog and trying out my recipes.Have a great day

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