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

Friday, February 19, 2016

SUSIYAM



SUSIYAM

1 cup whole green bean,soaked for 3 hours,pressure cook for with a little water for 2-3 whistles. Remove the water and heat up the pot to evaporate the moisture. Mash up the beans.

¾ cup freshly grated coconut,dry roasted till light brown

105 gm sugar

1 tsp cardamom powder

¼ tsp salt

1 tsp ghee

Mix all the above ingredients well and make into small ball keep aside.

Fot the batter

200 gm flour

2 tbsp urad dhal flour,if you have

2 tbsp rice flour

125 ml water,more or less

1/3 tsp turmeric powder

Salt

Mix all the ingredients together and make in to a thick batter. Heat up some oil to fry when the oil is hot dip the balls one by one and fry till light brown remove from the heat and put in the kitchen tissues. Let it cool before serve it with a cup of tea.




No comments:

Post a Comment