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

Saturday, June 29, 2013

ANCHOVIES AND RADISH RASAM


ANCHOVIES AND RADISH RASAM


150 gm radish,remove skin and sliced
thinly and boil with 1 cup water until cook
keep a side with the water

30 gm anchovies,cleaned

100 gm tomato,chopped

1 litre water

50 gm tamarind.

1/8 tsp asafoetida powder

Some coriander leaves,chopped

Salt to taste

Pounded coarsely

1/2 tbsp cumin

1/2 tsp black pepper

5 garlic

1/4 turmeric powder

For tempering

30 gm onion,sliced finely

3-4 dry chili,broken

1/2 tsp mustard seeds

1/2 tsp ulutham parupu

1 stalk curry leaves

1 tbsp oil


1. Squeezes the tamarind in the water and sieve. Heat oil and add in the tempering ingredients and fry until the onion turn light brown.

2. Add in the Anchovies and the radish with the water,tamarind water,pounded ingredients and the rest.

3. Boil until the anchovies are cooked. Serve hot with rice.







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