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

Tuesday, May 17, 2016

KERALA CHICKEN STEW



KERALA CHICKEN STEW

1 kg chicken,cut into small pieces mix with a little salt and keep aside

3 medium size potatoes,cut into wedges

1 small potatoes, boil till cooked and mash it up

2 small carrots,cut as you like

2 cup thin coconut milk

3 cups thick coconut milk

Lime juice to taste

Salt to taste

2 tsp coriander powder

1 tsp garam masala powder

½ tbsp freshly ground black pepper powder

2 stick cinnamon

8 cardamon

8 cloves

2 big onions,sliced finely

6 garlic,sliced finely

2 inch ginger,remove skin and sliced finely

5 green chilies,sliced

4 stalk curry leafs

A few stalk of coriander leaves,chopped for garnishing

5-6 tbsp oil

1.    Heat the oil and add in the cinnamon,cloves and cardamons stir fry. Then add in garlic,ginger and green chilies fry  then add in the onions and stir fry till the onions turn light brown.

2.    Lower the heat and add in the coriander powder and garam masala powder stir well.

3.    Add in the chicken,potatoes and carrots and curry leaves stir well for 5 minutes. Pour in the thin coconut milk and mix well cover and let it cames to a boil.

4.    Cook till the chicken and the potatoes are cooked. Add in the mash potatoes and the thick coconut milk and mix well add in the salt,lime juice and the black pepper mix well and bring to a boil remove from the heat. And garnish with coriander leafs.Serve with paal apam




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