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, March 31, 2016

MOONG DAL PAYASAM



MOONG DHAL PAYASAM

1 cup skinless moong dhal,soaked for 2-3 hours

6 cup water

1 cup evaporated milk

1 cup thick coconut milk

5 tbsp sago

50 gm cashewnuts,fry in a bit of ghee

30 gm raisin,fry in a bit of ghee

4 tbsp ghee

1 tsp cardamom powder

11/3 cup sugar or to your taste

2 pandan leafs tear and tied into a knot

Just a bit of salt to taste

½ tsp yellow food colour (depends on you )

1.    Boil the moong dhal and the pandan leafs with water till mushy and soft. Stir well and add in the sago in case if you feel it is too thick add in 2 more cup of water and mix well.

2.    Stir all the time, when the sago are cooked add in the rest of the ingredients and bring to a boil. Serve hot or cold.





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