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 13, 2015

ROJAK



ROJAK

For the sauce:

2 cups water

120 gm tamarind ( I use the one with seeds)

3 tbsp chilie powder

2 cup sugar

3 tbsp thick sweet soy sauce

11/2 cup ground roasted peanuts

1 tsp corn flour

Salt to taste

Some sesame seeds just to sprinkle on top

Squeeze tamarind with water. Bring the tamarind water to boil and add
in the rest and mix well. Let it boil. Your sauce is ready

You can use any kind of fruit you like here I use

Pineapple

Tau foo,fried and cut into cubes

Cucumber

Sengkuan (jicama)

Salad leaves

And some Kerupuk bawang putih.





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