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, September 18, 2012

MODAKAM

MODAKAM

Recipe by DEVAGI SANMUGAM

Filling

200gm grated coconut

250gm kadalai parupu,boiled and drained

180gm brown sugar

1/2 tsp salt

8 cardamons,skin removed and pound until fine

1. In a wok,stir fry the grated coconut until fragrant and lightly browned.

2. Add the drained dhall,sugar and salt. Cook stirring well until dry.

3. Add the cardamons and mix well. Transfer to a plate.

4. Cool and shape into small marble sized balls.

Pastry

500gm rice flour,dry roasted

4 cups bolling water

1 level tsp salt

2 tbsp melted ghee

1. Put the flour into a muslin cloth and steam for about 10 mints

2. Mix the water,salt and ghee together.

3. Add to the rice flour and kneed to form a soft plible dough.

4. Grease the palms with some oil or ghee. Place a ball of the dough and flatten it on the palm.

5. Put a ball of the filling in the centre. Gather the dough up to form a dumpling. Smooth out any cracks in the dough.

6. Place on a steaming rack and steam for about 15 mints.

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