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 20, 2012

PIDI KOLUKATTAI

PIDI KOLUKATTAI

500gm wet rice flour (soaked the rice and grind and sieve) steam for 20 mints

150gm spit green bean,dry roast until light brown, then soaked in water for 1/2 hour then boiled till cooked but firm and drained.

300gm grated white coconut dry roast until light brown

180gm brown sugar or white sugar to taste.

1/2 tsp salt

10 cardamons,seed pounded

1/2 tsp ginger powder

Boilling water

1. Put all the ingredients except hot water into a mixing bowl.

2. Sprinkle with the hot water at random and rub in till mixture is wet enough to hold.

3. Take some of the prepared dough and press it so hard, fingemarks remain.

4. Place the formed kokukattai on a steamer lined with a wet cloth. Steam for about 1/2 hour.
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