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, July 31, 2012

BADAK BERENDAM

BADAK BERENDAM


(A)
190gm gelatinous rice flour
1 tbsp pandan juice
Green food colouring
A pinch of salt
Enough water to make a soft dough.

(B)
1/2 coconut grated
1/2 cup water
1/2 cup brown sugar
Sugar to taste

(C)
400-500ml thick coconut milk
Salt to taste


1. (A) place the gelatinous rice flour in bowl and mix with the pandan juice and enough green colour and water to make into a soft dough.

2. (B) Place the grated coconut,brown sugar and sugar in a pan and cook stirring until it became thick and dry.

3. (C) Mix coconut milk and salt together.

1. Heat a steamer. Take a small piece of the dough and roll into a ball and flatten it place a bit of the coconut filling and cover it and roll into a ball.

2. Arrange the balls in a heat proof dish and steam until the balls are cook. Pour in the coconut milk and steam for 30 mints.
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