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, April 14, 2014

SWEET VADAIS SOAKED IN BROWN SUGAR



SWEET VADAI

1 cup urad dhall (white ) soaked for about 6 hours
drain well and grind into a paste.

2 tbsp flour

1/2 tsp baking powder

1/4 tsp cardamom powder,if you like

Salt to taste

Oil for frying

1. Put the urad paste in a bowl and mix with all the other ingredients excep oil.

2. Heat the oil. With a wet hands form mixture into flat patties about 6 cm in diameters and make a hole in the centre. Drop into hot oil and fry till light brown. Drain on absorbent paper

For the syrup

200-250 gm brown sugar,more or less to your taste. I add 200gms

1-1/2 -1 cup water, I like mine watery so I use 11/2 cup water. This vadai must be a bit dry and wet.

Cashewnuts for garnishing

In a pan add in the brown sugar ( I use the clean type were I don't have to boil and sieve it) and water bring it to boil when the brown sugar has dissolve. Add in the vadais and let it cook over a low heat for about 5 mint then remove form the heat and let the vadai soaked in the brown sugar for sometime
Chop the cashewnuts and sprinkle on the vadai.






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