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, September 13, 2012

BLACK PEPPER CHICKEN

BLACK PEPPER CHICKEN


600gm chicken,chopped

2 bell pepper,cut into cubes

600ml water or fresh chicken stock

1 tbsp oil

1 tbsp sesame oil

1 tbsp chopped garlic

1 tbsp chopped ginger

1 tbsp ground black pepper

1 tsp fermented black beans,rinsed and minced

(A)

1 tbsp oyster sauce

1 tbsp light soy sauce

1/2 tsp dark soy sauce

1 tsp sugar

1/4 tsp pepper

Salt to taste

(B)

1 tsp cornflour mixed with 1 tbsp water.

1. Marinate chicken with A for several hours. Heat oil in a saucepan. fry chopped ginger and garlic until fragrant.

2. Add round black pepper and fermented black beans and stir fry until fragrant. Add marinated chicken and continue to fry for 5 mints.

3. Pour  in the water and bring to the boil. Reduce the heat and simmer for 30 mints add in the bell peppers and cook until the chicken is cooked. Add in B and stir to thicken.
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