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, August 16, 2012

PRAWN BIRYANI

PRAWN BIRYANI


1kg big prawn,remove skin and clean (i did't remove the skin)

1/ cup yoghurt's

1/2 cup water

4 tomato,chopped

2 tsp chili powder

2 tsp coriander powder

1 tsp cumin powder

11/2 tbsp biryani powder

1 cube chicken stock,if you like

100gm mints leafs,chopped

Salt to taste

Blend with 1/2 cup water

4cm ginger

10 garlic

5 red chilis

9 green chilis

7 shallots

2 tbsp grated coconut

For tempering

1 big onion,sliced finely

7 tbsp ghee


1. Heat the ghee ,fry the onions until light brown. Add in the blend paste,tomato,all the powder , yogurts and water and stir well and cook till oil rise.

2. Add in the prawns and cook until the prawn are cook. Don't over cook the prawns.Add in the mints leafs and stir well remove from the heat.

RICE

1 kg basmathi rice,soaked for 1 hour and drain

50gm mints leafs,chopped

50gm coriander leafs,chopped

1-2 tbsp lime juice

1-2 cube chicken stock for taste,if you like

51/4 cup water,more less

Salt to taste

(A)

2-3 tbsp ghee

1 big onion,finely sliced

2 star anise

2 stick cinnamon

4 cardamons

1. Heat the ghee and add A fry until fragrant and when the onion turn brown add in all the other ingredients and stir well transfer to the rice cooker and cook until done

Garnishing

1 tin green peas

Some cashewnuts


Take  large dish and add some rice put a layer of prawns and sprinkle some gravy and the green and cashewnuts . Then layer another spoon full of rice and again sprinkle with the gravy and the green bean and cashwnuts. Repeat until all the rice and prawns.
Cover and serve after 1 hour
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