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, November 4, 2015

CHICKEN BADAMI



BADAMI CHICKEN

 30 almonds soaked in water till remove the skins and blend or grind to a fine paste with 1 cup grated coconuts. Keep aside

1 kg chicken,cut into small pieces

3 tsp chili powder*

1 tsp black pepper powder*

1 tsp turmeric powder*

1 cup yoghurt*

Salt to taste*

Marinate the chicken with the things* above mix well and keep aside for 1/2 hour

4 -5 tbsp ghee or oil

3 cup finely sliced onion

2 tbsp garlic paste

2 tbsp ginger paste

1 tbsp garam masala

1 cup water

1/2 cup chopped coriander leafs

Sliced almond for garnishing.

1. Heat the oil or ghee and add in the onions and fry till the onion turn light brown.

2. Add in the garlic and ginger paste fry till the raw smell disappear. Add in the garam masala and mix well.

3. Add in the marinate chicken and mix well add in the water and mix well and cover the pan let it cook.

4. Add in almond paste and chopped coriander leaves and mix well and cook till the oil rise a bit and the chicken is cooked. Remove from the heat and garnish with the almond sliceds.


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