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 22, 2014

GULAI NASI BERLAUK



GULAI NASI BERLAUK

This curry is cooked and serve with rice in the morning for breakfast in my home state of Kelantan.
 

4 mackerel,clean and cut into 2

7 long beans,cut into 6cm long

1 cucumber,cut in big cubes

3 pieces asam gelugor or

2-3 tbsp thick tamarind juice.

1 litre thick coconut,from 11/2 coconut

1 cube ikan billis stock,optional

Salt to taste

Grind to a paste

10 dry chilli,remove seeds and soaked

10 small onions

4 pips garlic

4cm fresh turmeric

5cm lengkuas

1. Heat coconut milk and bring to boil in a low heat. Add the grind paste ,asam gelugor or tamarind juice,salt and the ikan billis stock if use. Stir well and let it simmer in a low heat.

2. Add the fish and the vegetables,stir well and let it simmer till the fish is cook.. Serve with rice.

For the sambal

10 dry chillies,remove seeds,soaked

2 cm belacan,roasted

Salt,sugar and lime juice to taste

Pound the chillies,belacan coarsely mix with the salt (if needed ) sugar and lime juice.



 
 

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