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, September 2, 2013


The original recipe is from Zaafaroon - Authentic South Indian Fast Food. But I modified to suite my taste. Serve this with anykind of raita.
400 gm basmathi rice,soaked for 1/2 hour then drain.
250 gm kuppehkeerai (amaranthus dubius or bayam in malay),chopped
300 gm tomatoes,chopped
1 big onion,sliced finely
2 green chilis,sliced
1 tbsp ginger,garlic paste
1 tsp turmeric powder
1/2 tbsp garam masala
1/2 tbsp sugar
4 cup coconut milk
4 cardamoms
4 cloves
2 small stick Cinnamon's
5 tbsp oil or ghee
Salt to taste
100 gm cashew nuts,fried for garninsing
1. Heat the oil or ghee in a wok add in the cardamom,Cinnamon's and cloves. Add in the onions and fry until light brown add in the chili and the paste. Fry until the raw smells disappear.
2. Add in the chopped tomatoes,turmeric powder,garam masala,sugar and salt mix well and fry until the oil rise. Add in the chopped vegetables and mix well. Add in the rice and mix well. Transfer the rice mixer to a rice cooker pot and pour in the coconut milk. Stir well and on the rice cooker. Cook until done.

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