About Me

My photo
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 1, 2013

SPICY BAKE BEAN


SPICY BAKE BEAN


1 big tin bake bean

200 gm chicken sausage

1 tomato,chopped

1 tbsp meat curry powder

1 tbsp sugar,optional

1 cup water

1 tsp ginger paste

1 tsp garlic paste

Salt

For tempering

3 tbsp oil

1 big onion,finely sliced

1 stick cinnamon

1 star anise

2 stalk curry leafs


1. Heat the oil and add the tempering ingredients and fry until the onion turn soft.

2. Add in the paste and fry until the raw smell disappear. Add in the tomato and curry powder and stir until the oil rise.

3. Add in sausage,bake bean and water stir well and cook until the sausage is cooked. Serve with bread and fry egg for breakfast.
.





No comments:

Post a Comment