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

Sunday, March 17, 2013

MALAYSIAN DRY FISH CURRY WITH PINEAPPLE



 
 
DRY FISH CURRY
 
 
500 gm dry fish,cut into pieces
 
1/2 pineapple,remove skin and cut into thick pieces
 
2-3 green chilis,optional
 
2 pieces asam gelugor,or to your taste
 
1 litre coconut milk
 
1 tbsp sugar
 
1 cube ikan bilis cube,if you like
 
Oil
 
Salt if needed
 
Grind into a paste
 
10 shallots
 
10 dry chilis,remove seeds
 
3 garlics
 
3 cm lengkuas
 
2 cm fresh turmeric
 
2 tbsp chili powder
 
1. Heat oil and add in the ground ingredients and fry until the oil rise.
 
2. Add in the dry fish and stir well. Add in the coconut milk,sugar,ikan bilis cube and asam stir well and let this simmer over a low heat until it is fragrant.
 
3. When the gravy is a bit thick add in the pineapple pieces and let it come to a boil. Remove from the heat. Let it stand for 2 hours before you serve.
 
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