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

Monday, November 16, 2015

BUTTERFLY PEA FLOWER PULAO




BUTTERFLY PEA FLOWER PULAO

300 gm vegetarian chicken,sliced into 2 if very big pieces

11/2 cup basmathi rice,soaked for ½ hour

10 dried butterfly pea flowers, soaked in 3 cups boiling water for 2-3 hours. Drain the and keep the water.  Pick fresh flowers and sun dry them for 3-4 days.

2-3 green chilis,sliced finely

2-3 medium tomatoes, chopped

2 medium onion,sliced finely

½ cup thick coconut milk

3 cups butter pea flour water

Salt to taste

Aji no moto to taste,if you like

2 tbsp ginger paste

2 tbsp garlic paste

2 stick cinnamon*

6 cloves*

6 cardamoms*

2 bay leaves*

4 tbsp ghee

Cashewnuts and raisin for garnishing.

1.     Heat ghee and fry * then add in the onions and fry till it turn into light brown add in the chili and the garlic/ginger paste and fry till the raw smell disappear.

2.     Add in the tomato and mix well. Add in the vegetarian chicken and let it cook. Add in the rice,salt,aji no moto if use, coconut and water mix well. 

3.     Pour this into a rice cooker and cook till done. Serve with any vegetarian curry you like.

Note: You can replace the vegetarian chicken with chicken if you like.













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