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

Wednesday, May 22, 2013

ANCHOVIES SAMBAL (SAMBAL IKAN BILIS) -1


ANCHOVIES SAMBAL-1


60 gm anchovies(ikan bilis)clean and washed

1-2 tbsp thick tamarind juice,to your taste

6 tbsp oil

Sugar to taste

Salt,if needed

1/2 cup water

Blend to paste

15 shallots

18 dry chilies,remove seeds and soaked

3 stalk lemon grass,the bottom part only finely sliced.

2cm belacan

6 candle nuts (buah keras)optional


1. Heat oil and fry the blend paste until the rise.

2. Add in the water, anchovies and the tamarind juice stir well.

3. Let it cook until oil rise and thick. Add in the sugar. Taste and add salt. Remove from the heat. Serve with nasi lemak.



 

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