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, August 5, 2013

KONGU KOZHI



KONGU KOZHI


500 gm chicken,cut into small pieces and marinate with
1 tsp turmeric powder
1 tsp garlic paste
1 tsp ginger paste
For 1/2 hour

For grinding into a paste

3 cardamons
1 stick cinnamon,broken
1 tsp black pepper
1/2 cup roasted peanuts
3 tsp cumis
2 tsp sesame seeds
3 small onions
200gm tomato,chopped
1 tbsp jaggery or gula Melaka

Heat 2 tbsp oil and add in the cardamom fry for 2 mins followed by the rest of the ingredients. Fry until fragrant. Cool then grind into a paste.


For tempering

1 tsp mustard seeds
1 tsp cumin
2 garlic,chopped finely
1 tsp ginger paste
3 green chili,sliced
2 stalk kari leaves
1 tsp coriander powder
3 tbsp oil

*****
1 cup water

Salt to taste


1. Heat the oil and add in the mustard seeds,cumin's,chopped garlic,ginger paste,green chilies and kari leaves one by one and stir fry for a mints until fragrant.

2. Add in the grind paste and stir well until oil rise( add a bit more oil if needed). Add in the salt and stir well. Add in the chicken and stir well. Pour in water and mix well. Let this cooked over a low heat until oil rise and the gravy is thick. Serve with rice.






















 

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