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

Saturday, April 2, 2016

POMFRET SAMBAL



FISH SAMBAL

1 kg pomfret fish (the small ones) clean and mix with a little turmeric powder and salt and fry till light brown keep a side.

100 gm tomato sauce

4 tomatoes’, cut into small wedges

4 big onions,sliced into big pieces

3 stalk lemon grass the white part only, smash

2 cup water

Salt,sugar(not much) and aji no moto,if you like

½ cup oil

 Blend into a paste:

40 dry chilie,remove the seeds and soaked

20 shallots

5 garlic

1 tbsp chilie powder

A small piece of belacan,if you like

1.    Heat the oil and add in the blend paste and lemon grass and fry till a bit dry and the oil rise.

2.    Add in the water,tomato sauce,sugar and aji no moto mix well and let it comes to a boil.

3.    Add in the fish,onion and tomato mix well and let it cook for 1-2 mints. Serve with rice.




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