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

SPICY PEANUTS




SPICY PEANUTS

300 gm raw peanuts,small ones

150 gm besan flour

2 tbsp rice flour

2 pinch baking soda

1 tsp salt

2 tsp sugar

1 tsp chili powder, a bit more if you like it hot

½ tsp turmeric powder

½ tsp garam masala powder

¼ asafoetida powder

10 finely sliced kari leafs

Water

Oil for frying

1.    Mix the besan flour and rice flour in a bowl. Add water little by little till you get a very thick batter.

2.    Add in the rest of the ingredients and mix well. Hot oil and  drop the peanuts one by one into the oil and fry till golden brown over a low heat. Don’t fry all together at once fry little by little. Drain on kitchen tissue and let it cool before serving 




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