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, April 14, 2013

CHA CHA PAYASAM


Happy Tamil New Year to all my hindu friends.

CHA CHA PAYASAM

50 gm cha cha, boil water and add the cha cha and cook until soft.Drain and keep aside.

50 gm skinless green beans,dry roast until light brown. And soaked 4 hours

50 gm Kadalai parupu.soaked for 4-5
hours

11/2 tbsp sago

30 gm cashwenuts

30 gm raisins

6-7 cardamons,pounded

1/2 tsp suku (dry ginger) powder

750ml water

1/4 cup condensen milk

1 cup thick coconut milk

Sugar,to your taste

Salt

Ghee


1. Fry the raisin and cashwenuts in a little ghee and keep a side.

2. Add the kadalai parupu and green beans to water and boil until the dhalls are soft. Add in the sago
and let it becomes transparent.

3. Add in the condensen milk,cashwenuts,raisin,sugar,cardamon and suku powder and a little salt. Let it boil. Then add in the coconut milk and let it boil over a low heat. Add the cha cha and stir well. Remove from the heat.And serve.
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