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

Tuesday, July 9, 2013

NOMBU KANJI


NOMBU KANJI


1 cup rice, soaked for 4 hours

1/2 cup toor dhal,soaked for 4 hours

6 cup of water,you may need more

1/2 cup coconut milk

1 tsp fennel seeds

200-250 gm chicken meat,sliced into small pieces.

Coriander leaves,chopped

Oil

Salt to taste

(A)

3 cardamons

1 stick Cinnamon

1 star anise

2 cloves

(B)

1 medium onion,sliced finely

2 green chilis

(C)

1 tbsp ginger paste or finely sliced ginger

1 tbsp garlic or 3 finely sliced garlic 

(D)

1  big tomato,chopped

1 tsp biryani powder or garam masala


1. Cook the rice,fennel seeds and dhal with water until the dal and rice became comes soft (add in more water if needed) Mash up the rice. This must be watery. Keep a side.

2. Heat some oil and add in A fry , add in B and fry until fragrant. Add in C fry until the raw smell disappear. Add in D and fry until the oil rise. Add in the chicken pieces. And cook until the chicken turn white.

3. Add in the mash rice mixture and stir well and cook until the chicken are cook. Add in the salt and coconut milk and bring to a boil. Add in the copped coriander leaves. Note: in case if the kanji very thick add in more water and make it a bit watery.







2 comments:

  1. we make something so similar...

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  2. Thank you....Rafeeda yes i know this is how they make nombu kanji in india. In malaysia we don't add dhal.

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