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



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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