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

Sunday, July 1, 2012

FRIED BEAN SPROUTS WITH TAU FOO


FRIED BEAN SPROUTS


200gm bean sprouts

3 pieces tau foo,cut into 4 and fried until light brown.

1 tbsp dried prawns,soaked and drain.

1/3 cup water

2 tbsp oyster sauce

Sugar and salt to taste (salt if needed)

(A)

1 medium onion,sliced

1 red or green chili,sliced

2 garlic,chopped

2-3 tbsp oil


1. Heat oil and add A and dried prawns and stir fry until the onion turn light brown.



2. Add in the water,oyster sauce,sugar and salt. Stir well and let it came to a boil.

3. When it boil add in the tau foo and let it cook. When the water dries add in the bean sprouts and stir fry until haft cook. Remove and serve hot with rice.
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