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, August 31, 2013

VEGETARIAN MUTTON DRY CURRY

 
 
 


VEGETARIAN MUTTON DRY CURRY

500 gm vegetarian mutton,cut into 2

200 gm french beans,cut into pieces

200 gm tomatoes,chopped

2 tbsp garlic paste

2 tbsp ginger paste

4 tbsp meat curry powder

2 tsp chili powder

1 tsp garam masala powder

2 tbsp vegetarian oyster sauce

2 cup coconut milk

4-5 tbsp oil

1 big onion,sliced finely

2 stick cinnamon

4 star anise

2 stalk kari leaves.


1. Mix meat curry powder,chili powder,oyster sauce and garam masala together with some water to a thick paste keep aside.

2. Heat oil in a wok and add in the cinnamon stick and star anise. Then add in the onions and sir fry until light brown add in the kari leaves and the ginger and garlic paste with a little water and stir fry until the raw smell disappear and oil rise. Add in the curry paste and stir fry until the oil rise.

3. Pour in the coconut milk and chopped tomatoes mix well.And let this came to a boil and let it boil until the gravy reduces a bit. Then add in the beans and vegetarian mutton and mix well. Cook until the gravy is thick and oil rise. Taste and add in the salt. Remove from the heat.






 

No comments:

Post a Comment