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, June 15, 2015

SOY SAUCE CHICKEN VARUVAL


SOY SAUCE CHICKEN VARUVAL

1 chicken (about 1 kg) cut into pieces mix with a little salt and turmeric powder and fry till cook don't over fry the chicken or it will hard. In the same oil fry 10 fry chilies and 3 stalk of curry leaves for garnishing.
3-4 tbsp. thick sweet soy sauce
1 chicken stock cube
2 stick cinnamon
2 star anise
2 stalk kari leaves
4 tbsp oil
1/2 cup water
To be grind with a little water into a paste

1 big onion
4 garlic
10 dry chili,seeds remove and soaked,if you like it hot add in a few bird eye chilies
1 stalk serai
1 in ginger
1/2 in lengkuas
1 medium tomato
1 tbsp. meat curry powder
  Heat the oil and add in the cinnamon stick ,star anise and karileaves. Fry till fragrant add in the grind paste and fry until the oil rise.   Add in the soy sauce,chicken stock and water mix well and let it cames to a boil. Add in the chicken pieces and stir well. Taste before you add in the salt. I did't add any salt.  Cook till the oil rise and dry garish with the chilies and curry leaves .  Serve with hot rice.


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