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

Thursday, November 5, 2015

INDIAN CHICKEN RENDANG





INDIAN RENDANG

1 chicken,cut into small pieces and mix with a little salt and turmeric powder. Keep aside

2 cup thick coconut milk

1/3 cup oil

200 gm tomato,chopped

1 tsp garam masala powder

2-3 stalk kari leafs

2 stick cinnamon

2 star anise

1 cube chicken stock,if you like

Salt to taste

Ingredients to be grind

21 dry chili,remove seeds and soaked

1 big onion,chopped

4 garlic

2 cm  ginger

2 cm lengkuas,chopped

4 stalk serai,white part only

5 cashewnuts

1 tsp turmeric powder

1 tbsp coriander powder

1 tbsp chili powder

2 tbsp grated coconut

Grind all the above ingredients with little water to a fine paste.

1.    Heat the oil and add in the cinnamon stick and star anise and fry then add in the paste and fry till the oil rise. Add in the tomato,kari leafs and garam masala powder mix well and let it fry well.
2.    Add in the chicken mix well, then add in the coconut milk,salt and chicken stock if use mix well and let it cook till the chicken is cook and the gravy is thick. Be careful of the salt check before you add. Remove from the heat and serve with rice.





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