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

Wednesday, October 7, 2015



2 cup basmathi rice ( I use the long variety ) soaked for 1 hour then cook with 4 cups water in the rice cooker. You will get 1 kg of cooked rice. You can use left over rice too. Keep aside Note: the rice i am using here is basmathi jasmine pusa gold in case you are using difference kind of rice then use your own method to cook the rice.

600 gm brinjal ,cut in to pieces mix with turmeric powder and salt and fry them till just cook ( don’t over fried ) and keep aside

100 gm tomato,chopped

30 gm tamarind ( I use the with seeds) squeeze out 1/2 cup of juice

1 1/2 cup coconut milk

2 tbsp ginger garlic paste

¼ cup roasted cashewnuts

1 tbsp sugar

3 pinch of aji no moto, if you like

Salt to taste

To grind into powder:

6 dry chilies,cut into small pieces
1 stick cinnamon
4 cloves
1 tbsp kadalai parupu
1 tbsp ulutham parupu
1 tbsp coriander seeds

Fry all this ingredients over a low heat till very fragrant . remove from the heat and cool down and grind into a powder

For tempering:

3 tbsp oil
1 big onion,finely cut
1 tsp mustard seeds
1 tbsp kadalai parupu
1 tsp ulutham parupu
2 stalk kari leaves

1.     Heat the oil and add in the tempering ingredients and fry till the onion turn light brown add in the garlic/ginger paste and fry till the raw smell disappear.

2.     Now add in the the tomato and mix well and add in the grind masala powder and mix  well . Add in the tamarind juice ,salt, sugar and the coconut milk mix well and let it boil. And when it start to reduce and the oil rise add in the fried brinjal and mix slowly don’t mash up the brinjal.

3.     Now add in the cook rice and mix well let it cook till the rice becames hot. Remove from the heat and add in the  cashewnuts. Serve with any raita you like.

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