About Me

My photo
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

Saturday, November 14, 2015

VEGETARIAN BUKHARI RICE




VEGETARIAN BUKHARI RICE

500 gm vegetarian mutton

5 tbsp ghee

4 cardamoms

1 stick cinnamon

2 star anise

1 large onion,sliced finely

8 shallots,ground coarsely

3 cloves garlic,ground coarsely

3 tomatos,diced

2 tbsp meat curry powder

1 tsp ground cumins

1 tsp chilie powder,if you like it hot

1 tbsp coriander powder

1 tbsp ginger paste

30 gm raisins
Salt to taste & aji no moto

2 cup water

Fried shallots

Pudina leafs & cashewnuts  for garnishing

1.       Heat ghee and add in the whole spices. Add in the onion,shallots.garlic,ginger and stir fry till fragrant and the raw smell disappear.

2.       Put in the tomatoes,curry powder,cumin powder,coriander powder and water. Cook it over a medium heat until it turn a bit thick add in the mutton and mix well cook for 1-2 minutes. Season with salt and aji no moto to taste. Remove from the heat and keep a side. Now cook the rice.


For the rice


3 cups long grain basmati rice,wasn and soaked for ½ hour

5 cups water

1 cup evaporate milk

4  tbsp tomato paste

2 pandan leaves

1 cup pudina leafs

Salt to taste

3 tbsp ghee

1.       In a rice cooker combine all the ingredients and cook. After 10 minutes of cooking . Add in the curry and raisins do not stir and continue to cook until the rice is done. Let it stand for 20 minutes. Before serving. 







No comments:

Post a Comment