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, July 12, 2014

CHICKEN CHOP


CHICKEN CHOP

4 chicken thighs,debined,cleaned and pat day.

(A)

1 tbsp. light soy sauce

1 tsp pepper

1 tsp Worcestershire sauce

2 tsp sugar

  ****

2 eggs,lightly beaten

Tapioca flour,for coating

For the sauce

2 big tomato,chopped.

2 big onions,finely sliced

100 gm button mushrooms

4-5 tbsp butter

2-3 tbsp flour

2 cup chicken stock ( I put 2 cube of chicken cube in hot water)

(B)

4 tsp thick soy sauce

1 tsp pepper

1 tbsp sugar,or to taste

2 stick cinnamon

2 cloves

2 star anise

 ****

Potato chips and green beans as accompaniments

1. Marinate chicken with (A) for 1-2 hours.

2. Heat oil in a wok. Dip chicken in the eggs then coat with tapioca flour. Deep fry in a medium not oil till chicken turns a light golden brown.

3. Melt butter in a pan. Add in the onion and fry until soft. Remove from the heat and add in the flour and mix well until the flour is well blended. Add in the stock and mix well.

4. Bring back to the heat and add in tomato and sliced mushroom and (B) simmer until the gravy is thick. Add in some salt if needed. Pour the gravy over the chicken chop and serve with the potatoes chips and green beans.

Note: In my gravy I did"t add in the tomatoes because I did't have them. If your gravy is not as brown as mine please add in more thick soy sauce.











 

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