About Me

My photo
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

Thursday, September 18, 2014

SPAGHETTI BOLOGNAISE



SPAGHETTI BOLOGNAISE

For this recipe I use Chinese noodles ( mee sanggul ) instead of spaghetti. But you can still use spaghetti if you want.

200 gm  Mee sanggul or spaghetti,boil until cooked and soft and strain.

200 gm minced chicken

4 garlic,chopped

3 big onions, cut into cubes

1 tbsp ginger paste

300 gm tomato, scale in hot water and remove the skin and chopped.

100 gm tomato puree

500 ml chicken stock,or mix 500ml hot water with 1 cube chicken cube.

25 gm cornflour,mix with a little water.

60 gm button mushroom,sliced

1 tsp garam masala powder

1 tbsp meat curry powder

1 tsp chili powder

1 stalk curry leaves,finely sliced

1/2 tsp oregano

50 gm ghee + 2 tbsp oil

Salt to taste

Parmesan cheese


1. Heat the oil and ghee add in the onion and fry until light brown. Add in the garlic,ginger paste and curry leaves stir fry until the raw smell disappear.

2. Add in the curry powder,chili powder,garam masala and a little water stir fry until the oil rise. Add in the chicken and mix well fry for a while. Add in the tomato,tomato puree, mushroom and chicken stock. Boil it to a boil. Add in the oregano. And add in the cornflour mixer to thicken the sauce. Let it boil and remove from the heat.

3. Serve with the noodles and parmesan cheese.












 

1 comment:

  1. sos spageti ada rasa kari...i like...leh try ni chef...tq

    ReplyDelete