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

Monday, January 18, 2016

BLACK PEPPER CHICKEN VARUVAL



BLACK PEPPER CHICKEN VARUVAL

1 kg chicken cut into small pieces and mix with 1 tsp chili powder,a pinch of turmeric power,1/2 tbsp pepper power,1 tsp lime juiceand a little salt. Keep a side

250 gm onion,finely sliced

200 gm tomato,chopped

1 tbsp ginger and garlic paste

3 green chilies,sliced

1-2 tsp lime juice

1 tsp chilie powder

11/2 tbsp coriander powder

1 tsp garam masala

½ tsp turmeric powder

1 tbsp coarsely ground black pepper

3 stalk kari leafs

2-3 tbsp oil

1.    Heat the oil and add in the kari leafs and fry then add in the onion and fry till light brown add in the ginger and garlic paste fried till the raw smell disappear.

2.    Add in the green chili,turmeric powder,chilie powder,garam masala ,coriander powder and a little salt. Stir for 1 mint then add in the tomato and cook till it is mash.

3.    Add in the chicken and mix well and cover the pan and lower the heat. Cook till the water cames out . Mix well and add in the coarsely grind powder and a bit more lime juice mix well and cook for another 2 mints. Remove from the heat. Serve with rice.






No comments:

Post a Comment