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

Saturday, February 15, 2014




500 gm cabbage,very finely sliced

40-50 gm besan flour,

1 green chilie,finely sliced

1 small onion,finely sliced

1/4 tsp turmeric powder

1 tsp cumin seeds

Salt to taste

A little water if needed

1. Mix all the above ingredients and mix to made a soft dough. Add in more of besan flour if needed.

2. Now divide the dough into small equal size balls. Deep fry them in oil till they turn into golden brown remove from the oil and drain them. Keep aside.

For the curry:

2 medium size onions,finely chopped

2 tomatos,finely chopped

1 tbsp. ginger paste

1 tbsp. garlic paste

11/2 tbsp. besan flour

1 tsp chilie powder

1 tsp coriander powder

1/2 tsp turmeric powder

1 cup thick yogurt

1 cup water

1 tsp mustard seeds

Coriander leaves for garnishing

Salt and a bit of sugar to taste.

1. Heat the oil and add in the mustard seeds,when they start to crackle add in the chopped onions and sauté till it becames light brown.

2. Add in the chopped tomato cooked till it becames juicy. Add in the paste and cook till the raw smell disappears.

3. Now add in the chilie,coriander,turmeric powder mix well. Add in the besan flour and mix well. Add in yogurt and water. Mix well and let it cook on a low heat for 20 mins or until the gravy becomes slightly thicker.

4. Add in the salt and sugar mix well. Finally add in the koftas and mix well. Remove from the heat. Garnish with coriander leaves.

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