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

Sunday, September 1, 2013

VEGETARIAN CHICKEN WITH BLACK MUSHROOM



VEGETARIAN CHICKEN WITH MUSHROOM

500 gm vegetarian chicken pieces

100 gm dry black mushroom,soaked until soft,sliced

2 red chilies,sliced

2 tbsp ginger paste

2 tbsp garlic paste

2 tbsp sweet soy sauces

1 tbsp sugar

2 cups water

4 tbsp oil

Salt to taste

Spring onions for garnishing

1. Heat the oil and add in the garlic and ginger paste fry until fragrant. Add in the soy sauce,oyster sauce and mushroom mix well and pour in the water stir well and bring it to boil.

2. Add in the sugar and let it cook until the mushroom are tender. Add in the chicken, chili and salt to taste and mix well. And cook until the gravy reduces a bit. Serve hot with rice.

 
 

2 comments:

  1. Dear Thyagu'

    Truly wonderful in every aspects.Your immense knowledge,coupled with your determination makes this a ready reckoner for all food lovers.

    Best of Luck!
    Warm Regards
    R S Dev
    zaafaroon'/ aaryesdee hospitality solutions.

    ReplyDelete