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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