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

Friday, November 6, 2015



500 gm chicken,cut into small pieces

300 gm potatoes,cut into 4

2 medium size tomato,cut into 4

31/2 cup thin ( not very thin ) coconut milk

1 cup thick coconut milk

Salt to taste

To be grind into a fine paste:

100 gm shallots

25 gm ginger

25 gm garlic

1 tsp cumins

1 stick cinnamon, pounded a bit

4 cloves

4 cardamons

1 tbsp + 1 tsp turmeric powder

For tempering:

1 big onion,finely sliced

1 tsp cumin

1 tsp fenugreek

1 tsp mustard seeds

2 stalk kari leaves

2-3 tbsp oil

1.    Heat a pan with oil and add in the cumis,fenugreek and mustard seeds fry them then add in the onions and fry till it turn light brown. Add in the kari leafs and the grind paste mix well and cook till the oil rise a bit .

2.    Add in the chicken,potatoes and tomato mix well and pour in the thin coconut milk mix well and cover the pan. Bring this to boil and when the potatoes and the chicken are cooked pour in the thick coconut milk and bring to a boil. Remove from the heat and add in chopped coriander leafs. Serve hot with idiappam or rice.

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