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 25, 2012

NASI DAGANG

NASI DAGANG

1 kg nasi dagang rice,soaked for 5-6 hours.

5 cups thin coconut milk

(A)

120gm shallot,finely sliced

80gm ginger,finely shredded

30gm salt

25gm sugar

25gm fenugreek

700ml thick coconut milk

1. Add A in a pot and bring to a boil. Remove from the heat and keep a side

2. Drain the rice,spread in a tray and steam over a high heat for 10 mint.

3. Add the thin coconut milk and stir well. Steam again over a high heat for 30-35 mints.

4. Add in the boiled thick coconut milk and stir well, steam again for 10 mint. Serve rice with the gulai ayam.




GULAI NASI DAGANG

GULAI NASI DAGANG

800gm chicken,cut into pieces

300gm prawns,clean but keep it with the skin.

4 hard boiled eggs

4 green chillis

150gm gula melaka (nisan),or to your taste

1-2 pieces asam gelogur

Salt to taste

Grind into a paste

200gm shallots

40gm garlic

50gm ginger

50gm lengkuas

15gm belacan

35gm fresh turmeric

30gm dry chili,remove seeds

    ***

1/2 cup oil

6 cups of thick coconut milk

1 cube chicken stock,
 if you like


1. Heat the oil and add in the grind paste and stir fry until the oli rise.

2. Add in the chicken,gula melaka,asam gelugor and mix well, add in the coconut milk and mix well. Let it cames to a boil add in the eggs,chillis and prawn and let cook until the chicken is cooked. Serve with the nasi dagang


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