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

Tuesday, June 12, 2012

SEMOLINA UPMA


SEMOLINA UPPUMA


1 cup ( 250ml cup ) semolina,lightly pan roasted

1/4 cup green peas,optional

2 1/2 cup water

Salt to taste

Sugar to taste,optional

Lime juice to taste,optional

For tempering(A)

3-4 tbsp oil or ghee

2 tbsp kadalai parupu,soaked for 1 hour and drain

11/2 tsp mustard seeds

1 tsp ulutham parupu (urad dhal )


3-4 dried cilli,broken into pieces


1 big onion,sliced finely

2cm ginger,shredded,finely

2 stalk kari leaves

1. Heat the oil and add in A fry until fragrant and when the onion turn light brown. Add in the water and the green peas let it boil.

2. Add in the salt, (sugar and lime juice if use ) . When the water is boiling add in the semolina little by little and keep stirring all the time until there is no more moisture left.

Remove from the heat and serve hot.

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