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

Thursday, January 21, 2016

PARUPPU RASAM



PARUPPU RASAM

½ cup dhal,pressure cook with 2 cup water till very cooked. Mash it up and keep aside.

4 cup water

50 gm tamarind, squeeze with a little water and strain. I use 50 gm because I like my rasam a bit sour . You can use to your taste

6 garlic*

11/2 tsp black pepper*

11/2 tsp cumin seeds*

1 tsp turmeric powder

1 big to tomato,chopped

20 gm coriander leafs,chopped

Salt to taste

Pound the * ingredients coarsely, in a big bowl add in the dhal with the water it

 was boil with,water,tamarind juice,pounded ingredients,turmeric

 powder,chopped to tomato, chopped coriander leaves   and salt mix well and

 keep aside.

For tempering:

1 tsp ulutham paruppu*

1 tsp mustard seeds*

1 big onion,finely sliced

3-4 dry chilie,broken into pieces

2 stalk karileafs

¼ tsp asafoetida powder

2 tbsp oil

In a pan heat oil and * ingredients then add in the onion,dry chilie and kari

 leafs fry till the onion turn light brown add in the asafoetida powder and pour in the

 dhal water and stir well. Let it comes to a boil. Remove from the heat.





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