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, July 12, 2012

TAMARIND RICE

TAMARIND RICE

1/2 kg cooked riced,cooled

200gm peanut,fried and keep a side

50gm good tamarind,squeezed with 125ml water,you may need more .and strained.

1/2 tsp asafoetida powder

1/2 tsp turmeric powder

Salt to taste

A little sugar to taste if you like


For tempering (A)

3 dried chillies ,broken into pieces

1/2 tbsp kadalai parupu

1/2 tbsp fenugreek seeds

1/2 tbsp ulutham parupu

1 tsp mustard seeds

2-3  stalk kari leafs

1/4 cup sesame oil ( indian sesame oil )


1. Heat the oil and add in A and fry until the dried chillies turn brown. Add in the tamarind juice.

2. Add the turmeric powder,asafoetida powder,salt and sugar if use. mix well. let it boil when the oil rise. Pour into the cooled rice add in the fried peanut and stir well.Let it stand for 1 hour before serving.
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5 comments:

  1. Hi Bro,

    How are you? Just a quick question, the ulutham parrupu - that is urid dhall?(used for making thosai)

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  2. Hi, i am doing fine but a bit busy...yes it is call urad hall.

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  3. Hi, I tried this and came out well! Thanks for the receipe!
    Reena from Singapore!!

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  4. Hi,Reena thank you so much for trying my recipe

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  5. Hello, thanks for this recipe! Been looking for it for a while

    ReplyDelete