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

Monday, December 14, 2015

BRINJAL AND ANCHOVIES SAMBAL




BRINJAL AND ANCHOICES SAMBAL


400 gm brinjal,cut into wedges and fry till light brown.


50 gm anchoices,fry crispy 


1 tbsp thick tamarind juice,or to your taste


2 big onion,sliced


2 stalk curry leafs


½ cup thick coconut milk


1 tsp mustard seeds


3-4 tbsp oil


Salt and a little sugar to taste


Blend to a paste

15 dry chilie,soaked
50 gm shallots
2 garlic
1 tsp chilie powder
20-30 gm anchovies,soaked, Add in the anchovies last and blend just a little don’t blend into a paste.

1.    Heat the oil and add in the mustard seeds then add in the sliced onions and curry leafs.

2.    Add in the ground paste and mix well add in a little water and fry till the oil rise. Add in the coconut milk and tamarind juice mix well . Let this boil and the let the oil rise.

3.    Taste the sambal before you add in the salt and sugar. Mix well and add in the fried brinjal and fried anchovies mix well and remove from the heat.





1 comment:

  1. Tried this dish , My Wife was impressed , i improvised by using vegetarian ikan bills. It taste good. -srig

    ReplyDelete