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

Monday, May 6, 2013

SOY SAUCE TAU FOO



SOY SAUCE TAU FOO



500 gm tau foo,cut into cubes and fry
until light brown.

1/4 cup sweet soy sauce ( i use kipas brand),
more or less to your taste.

3-4 tbsp vegetarian oyster sauce,optional

1/2 cup water

Salt and Sugar, taste first before you add

Sliced finely

1-2 big onion
4 garlic,sliced or pounded
3cm ginger,sliced or pounded
3 green chilli's,more if you like it hot.

For tempering

2 stick cinnamon
2 star anise
Oil

1. Heat the oil and add in the tempering ingredients. Then add in the sliced ingredients and fry until fragrant.

2. Add in the sauces and water let it boil when the sauce is thick add in the fried taufoo. Check the salt add if needed. Fry until thick and dry.

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