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

Sunday, August 30, 2015



5 pieces tau foo,cut into haft and fry till light brown.And keep aside.

1 tbsp chili powder

150 gm long beans

150 gm tomato

1 tsp garam masala

3 tbsp meat curry powder

5 cups coconut milk

1 tsp sugar

Salt to taste

Aji no moto,if you like,i didn't add

Grind to a paste:

10 dry chilis remove seeds and soaked

5 stalk lemon grass,chopped

3cm lengkuas.chopped

5 shallots

4 garlic

2cm ginger

For tempering:

4 cardamons

4 cloves

4 star anisee

2 stick cinnamons

2 stalk kari leaves

3-4 tbsp oil,or more less

1. Heat the oil and add in tempering ingredients and fry until fragrant. Add in  the grind ingredients,curry powder, chili powder,salt,sugar and garam masal powder and  fry until the oil rise.

2. Add in  the coconut milk let it simmer over a low heat until the gravy a bit thick. Add in the taufoo and the tomato and cook for 2 minutes. Add in the long beans and cook till it is haft cooked. Remove from the heat.
Note: if you are not a vegetarian you can add in prawns or anchovies(ikan bilis) in the curry.

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