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

Friday, July 24, 2015

CAROM LEAVES THUVAIYAL



CAROM LEAVES THUVAIYAL
 
100 gm carom leaves,wash and chopped
 
100 gm grated white coconut
 
2-3 dry chilies removes seeds a bit,add more if you like it hot
 
1 medium size onion,chopped
 
3 garlic,chopped
 
2 cm ginger,chopped
 
1 tsp mustard seeds
 
1 tsp ulutham paruppu
 
1 tsp of seedless tamarind paste
 
Salt to taste
 
2-3 tbsp. oil
 
1. Heat oil and add the onions,garlic,ginger,ulutham paruppu,dry chilies and mustard seeds fry for 2-3 mints till it becames hot over a low heat. Add in the coconut and carom leaves. Mix well and fry for 5 mints or till it becomes hot.
 
2. Remove and let it cool then grind it with salt and the tamarind into a paste with a little water. Serve with rice as a side dish. 
 
 
 

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