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 10, 2012

VEGETARIAN CHICKEN CURRY

VEGETARIAN CHICKEN CURRY


250gm vegetarian chicken

300gm potatoes,cut into cubes

150gm tomatoes,cut into wedges

2 tbsp meat curry powder

1 tsp chili powder

1 litre thick coconut milk


Grind in to a paste

10 dry chili,remove seeds and soaked

5 stalk lemon grass,chopped finely

3cm lengkuas,chopped

5 shallot,chopped

4 garlic,chopped

2 cm ginger

For tempering

4 cardamons

4 cloves

4 star anisee

2 stick cinnamons

2 stalk kari leaves

3-4 tbsp oil,you may need more

Salt and little sugar to taste


1. Heat the oil and add in the tempering ingredients and fry low heat until fragrant.

2. Add in the grind paste,curry powder and chili powder and fry until oil rise, add in the potatoes and tomato and stir well. Add the coconut milk and stir well let it simmer over a low heat till the potatoes are well cook.

3. Add in the vegetarian chicken and cook for 10 mints and remove. Serve with rice.
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