About Me

My photo
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, October 27, 2015

SAMBAR SADAM



SAMBAR SADAM

1 cup raw rice ( I use broken rice ) ,cook with needed  water and keep aside  ( cook the rice soft )

1/3 cup tur dhall ,soaked and pressure cook with 3 garlic, 2cm ginger chopped, 1 tsp cumin seeds,3 pinch of turmeric powder and 11/2 cup water.

100 gm brinjal*

100 gm potatoes*

100gm carrots*

150 gm tomato,chopped

100 gm long beans*

* cut into small cubes

4 cups water

1 cup coconut milk

2 tbsp. sambar powder

1 tsp chili powder

A little tamarind juice,if you like it sour

Salt to taste

Tempering ingredients:

3-4 tbsp. oil

1 big onion,finely sliced

3 dry chili,broken

1 tsp mustard seeds

1 tsp ulutham parupu

2 stalk kari leaves

1. Heat the oil and add in the tempring ingredients and fry till the onion turn light brown.

2. Add in the sambar powder and chili powder quickly add in the water and cooked dhal with the water mix and add in the vegetables and the dhall with the water and bring to a boil let it simmer over a low heat till the potatoes are cook.

3. Add in the rice and the coconut milk,tamarind juice if use and salt to taste mix well and let it cook till everything is well cook .This rice must be wet. Serve with papadam and onion raita

.






No comments:

Post a Comment