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

Tuesday, January 12, 2016

LONG BEANS USILI



LONG BEAN USILI

¼ cup dhal,soaked for 5-6 hours.

1 tsp cumis

2-3 dry chilies

A little salt

Grind the above ingredients till fine. Pour in grease small plate and steam till cook. Cool it then crumble them into fine and coarse mixture.

350 gm long beans

50 gm grated coconut

A little water

Salt to taste

Tempering ingredients

3 tbsp oil

1 tsp cumin

1 tsp mustard seeds

1 tsp ulutham paruppu

2-3 dry chilies,broken

1 big onion,finely sliced

2 stalk kari leafs

1.    Heat the oil add in the spices ingredients then add in the onions,chilie and kari leafs mix well fry till the onion turn light brown.

2.    Add in the long beans and a little water and mix well and let the long beans cook. Then add in the coconut and the dhal mix well. Taste then add in more salt if needed. Stir fry well. Remove from the heat.



1 comment:

  1. I really like the fresh perpective you did on the issue. I will be back soon to check up on new posts! Thank you!
    Kangertech

    ReplyDelete