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, August 21, 2015

SARDINE FRIED RICE



SARDINE FRIED RICE

1 cup basmathi rice, soaked for 1/2 hour and cook rice,you will get about 500gm of cooked rice. Let it cool.

1 small tin sardine( 155gm) ,break the fish into small pieces. save the sauce

50 gm carrot or long beans

1 big Holland onion,sliced

1 green chili,sliced

2 -3 tbsp water

1 tsp vinegar or lime juice

Salt and aji no moto to taste

3 tbsp. oil

Pound to a paste:

1 tsp chili powder

3-2 chili padi,if you like it hot

1 cm belacan

2 shallots

3 garlic

1 Heat the oil dan add in the onion,chili and the pounded ingredients and fry till fragrant. Add in the water,vinegar and the sardine and the sauce. Mix slowly don't break the fish pieces.

1. When the oil rise mix in the rice and the carrot mix well and fry till all are well mix and hot. Remove from the heat and serve hot.







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