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

Tuesday, September 15, 2015

DRY PRAWN SERUNDING





DRY PRAWN SERUNDING

400 gm grated coconut

1/3 cup oil

2 tbsp tamarind juice

Sugar,aji no moto and salt ( salt add at the end of cooking because dry prawns are salty )

100 gm dry prawns*,soaked for 2 hours in hot water and washed.

20 dry chilie*,cut into 2 and soaked.

2 really big onion,*sliced

6 garlic*

7 serai,*sliced the white parts only

11/2 cm ginger*

11/2 cm lengkuas*

3 tbsp coriander seeds**

11/2 tbsp cumis**

11/2 tbsp fennel**

1.    Dry roast the ingredients mark ** till fragrant then grind into powder.

2.    Grind all the ingredients mark * with a little water into a paste.

3.    Heat the oil and add in the grind paste and the powder mix well and cook till the oil rise.

4.    Add the coconut and the rest of the ingredients aspect the salt. Fry stirring well till it became dry and moist. Taste before you add in the salt. Mix well. Remove from the heat and let it cool before use.





PULUT

600 gm glutinous rice,washed and soaked overnight


3 cup thin coconut milk


11/2 tsp salt


2 tsp sugar


Banana leaves


Oil for frying

  Combine glutinous rice with coconut milk,salt and sugar,steam for 25-30 minutes or until cooked.


Remove from steamer and leave to cool. Take a tablespoonful of the cooked glutinous rice and spread it

 thinly in the centre of a banana leaf. Add 1 tablespoon of filling over top with another tablespoon of rice.

 Roll up neatly and secure ends with toothpicks or staples. Brush rolls with a little cooking oil. Grill for a

 bout 15 minutes. Turn the rolls round occasionally.



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