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

Thursday, November 6, 2014

VEGETABLE SALNA



VEGETABLE SALNA

200 gm carrots,cubed

250 gm cauliflower,cut into florets

250 gm potatoes,cubed

250 gm vegetarian mutton,optional

2 tomatoes,cubed

6 cups thick coconut milk



Grind into a paste

4-5 green chilies

60 gm grated coconut

7 garlic

4 cm ginger

70 gm cashwenuts or almond,soaked

For tempering

5-6 tbsp. ghee or oil

1 big onion,finely sliced

2 stick cinnamon

4 cloves

8 cardamons

1-2 stalk karileaves

(A)

1/2 tsp pepper powder

1 tbsp coriander powder

1 tsp aniseed powder

1 tsp cumin powder

A handful mints and coriander leaves,chopped

Salt and a bit of sugar to taste

1. Heat oil and add in the tempering ingredients and fry until the onions turn light brown.

2. Pour in the coconut milk and the vegetables. Don't add the vegetarian mutton now if you are using keep it aside. Add in the salt  and let it cames to a boil.

3. Add in the grind ingredients and A mix well . Let it cooked over a low heat until the potatoes are cooked. Now add in the sugar and the vegetarian meat and cooked for 5 mint.








 

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