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, November 6, 2012

BLACK PEPPER CHICKEN VARUVAL



BLACK PEPPER CHICKEN VARUVAL


1 kg chicken,cut into pieces

(A)

1 tsp turmeric powder

4 tsp coriander powder

11/2 tsp chili powder

1 tsp ginger & garlic paste

Salt to taste

1 cube chicken stock,if you like

(B)

10 cardamons

2-3 cinnamon sticks

10 cloves

8 green chilies,chopped,add more if you like it hot.

4 big onions,finely sliced

7 tbsp oil,more or less

(C)

2 tbsp ginger garlic paste

4 tomatoes,chopped

(D)

2 tsp black pepper powder

2 tsp cumin powder

2 tsp garam masala

Coriander leafs for garnishing

1. Mix the chicken with A and marinate for about 2-3 hours.

2. Heat the oil in a pan and add in B, then add in the onion and green chilies. Fry until the onion turn light brown.

3. Add in the ginger,garlic paste and fry well until the raw smell disappears. Add in the tomatoes and fry well.

4. Add in the chicken and mix well,cover the pan and cook over a low heat until the chicken juice cames out.

5. Add in D  and stir well.  Cook until the oil rise. stir well and cook until a bit dry. Garnish with the coriander leafs.
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5 comments:

  1. Bro Thyaga, Theebavali Naall Vaalthukaall!

    ReplyDelete
  2. Thank you kash...happy deepavali to you and your family..

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  3. OMG, this is just too tempting! I love chicken and so do this dish now...craving for it! :)

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  4. Happy New Year bro, hope you are ok. Lama tak update blog.

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  5. I am a veg. but its looking good.

    ReplyDelete