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, December 2, 2015



454 gm semiya,cook in boiling water till soft and strain

200 gm vegetarian mutton,cut into small pieces

2 tomato,chopped

1 yellow bell pepper,cut into small pieces

1 green bell pepper,cut into small pieces

2 red chilies,sliced

½ cup chopped mints leaves , I forgot to add

1 tbsp ginger paste

1 tbsp garlic paste

1 big onion, sliced

1 tsp chilie powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp garam masala or biryani powder

½  cup yoghurt 

½ cup water

1 tsp lime juice

3-4 tbsp ghee or oil

Salt to taste

½ tsp aji no moto,if you like,I did’t add

50 gm cashewnuts for garnishing

1.     Heat the oil/ghee then add in the onions and fry till light brown. Add in the ginger/garlic paste and fry till the raw smell disappear.

2.     Add in the sliced chili and tomatos and mix well add in all the spiced powder and a little water and fry till the oil rise.

3.     Add in the vegetarian mutton and mix well,add in the wate, yoghurt and the lime juice mix well and let it simmer a bit.

4.     Add in the bell peppers and mix well. Add in the salt and aji no moto if use. Add in the semiya and mx well add in the mints leaves. Mix well and fry for a while. Remove from the pan and garnish with the cashewnuts.

NOTE: You can add in chicken or mutton instead of the vegetarian mutton but add in a bit more water to cook the meat.

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