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

Friday, September 13, 2013

BOTTLE GOURD SAMBAR


BOTTLE GOURD SAMBAR


1 cup skinless green bean.dry roast until
light brown. And soaked for 1-2 hours.
pressure cook with 2 green chilis sliceds,
2cm ginger chopped,6 garlic,1/2 tbsp cumin and 3 cup water until the bean are soft.

500 gm bottle gourd,remove skin and cut into big cubes.

200 gm tomato,cut into wedges

1/2 tbsp cumin powder

3 cup water

1 cup thick coconut milk

1 tsp chili powder

1 tsp turmeric powder

Salt to taste

For tempering

1 big onion,fine sliced

3 dry chili,broken

2 stalk kari leaves

1 tsp mustard seeds

1 tsp ulutham paruppu

4 tbsp oil


1. When the green beans became soft. Add in the tomato,bottle,cumin powder and water and let come to a boil.

2. Add in the coconut milk. In another pan add oil and heat it up. Add in the mustard seeds and ulutham paruppu,onions,dry chili and kari leaves fry until the onion turn light brown add in the chili and turmeric powder stir and pour this into the green beans. and stir well and add salt.

3. Let this boil and cook until the bottle gourd are done.





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