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 8, 2013

NELLI RICE


NELLI RICE


500 gm cooked rice,
I use basmathi rice


3/4 cup nellikai ( gooseberry) juice,
The gooseberry i use don't have any bitter
taste it is very sour. Blend 100 gm gooseberry,sieve and take the juice if it is very sour mix with a little water to make 3/4 cup.

1 tbsp sugar

Salt to taste

A pinch of asafoatida

2 tbsp kadalai parupu,soaked for 1 hour

For tempering

1 onion,finely sliced

3-4 dry chili,broken

1 tsp mustard seeds

1/2 tsp ulutham parupu

1/4 tsp fenugreek

2 stalk kari leafs

2 tbsp oil

1. Heat the oil and add in mustard seeds,onion,chili,ulutham parupu,fenugreek,kari leafs and soaked kadalai parupu fry well until the onion turn brown. Add in the asafoatida and pour in the juice and add in the sugar and salt.. Mix well and let it comes to a boil.

2. When the juice is boiling add in the rice and stir well. The rice will be a wet but don't worry just stir  well. As you stir the rice will be dry a bit. Remove from the heat

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