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, November 22, 2015

BRINJAL CURRY



BRINJAL CURRY

500 gm brinjal,cut into cubes

100 gm onion,sliced finely

1 big tomato,chopped

1 tsp cumis seeds

2 stalk kari leaves

4 tbsp oil

2 cups water

Salt to taste

1 tsp cumin powder

1 tsp chili powder

¼ tsp turmeric powder

2 tsp coriander powder

Grind finely with a little water

½ cup coconut

10 cashewnuts

Pound coarsely

3 green chili

4 garlic

1 inch ginger

1.    Heat the oil and add in the cumis seeds and fry add in the pounded ingredients and kari leafs and fry till the raw smell disappear.

2.    Add in tomato and fry till it becames soft. Add in the brinjal and all the powders mix well and pour in 2 cups of water cover and let it cook till the brinjal cook.

3.    Pour in the grind paste and salt mix well and let it cook till everything is combine well. Serve with rice





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