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, June 21, 2014

DRY PRAWNS AND PETAI SAMBAL



DRY PRAWNS AND PETAI SAMBAL


100 gm petai seeds

100 gm dry prawns,soaked in boiling hot water for 2- hours, drain and wash.

Tamarind juice to taste

Salt and sugar to taste

Add salt if needed only because the dry prawn are salty

Aji no moto,if you like I did't add.

Oil

Grind into a paste

10 dry chili,remove seeds and soaked. ( I use the big type of chili so I use only 5, when you use this kind of a chili the colour is very beautiful and it is less hot)

1 big onion,sliced

2 cm belacan

1 tbsp chili powder


1. Heat oil and add in the grind ingredients and fry until the oil rise. Add in the dry prawns and mix well. Add in 1cup of water and tamarind juice and sugar. Let it boil.

2. When the oil rise and the gravy is a bit thick,taste and add the salt if needed. Next add in the petai and mix well. Remove from the heat. Serve with rice or nasi lemak.







 

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