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

Wednesday, February 17, 2016

FISH SAMBAL



FISH SAMBAL

8 medium side fish,any fish you like clean and cut rub some salt and turmeric powder and fry. Keep a side

11/2 cup water

Lime juice to your taste but not too sour

1 tsp sugar

Salt to taste

Aji no moto,if you like,but I did’t add

¼ cup oil

Grind to a paste

20 dry chillie,remove seeds and soaked

10 small onion,chopped

5 garlic,chopped

1 cn belacan

1 tbsp chilie powder

1.    Heat the oil and add in the grind masala and fry till the oil rise and a bit dry.

2.    Add in the sugar and mix well then add in the water and lime juice mix well and let it boil and when the oil rise and the gravy is a bit thick add In the fish.

3.    Mix well and add in the salt and aji no moto if use. Cook for a mint then remove from the heat. Serve with rice.










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