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, May 21, 2016

SAMBAL PETAI IKAN BILIS



SAMBAL PETAI IKAN BILIS

100 gm anchovies (ikan bilis ),fry till crispy and keep aside

1 Holland onion,sliced into big rings

100 gm petai,sliced into 2

Tamarind juice to taste

Salt if needed

Aji no moto,to taste

¼ cup oil

Grind into a paste

20 dry chilies, soaked

100 gm big onion,chopped

3 garlic,chopped

2 cm belacan

1 tbsp chilie powder

1.    Heat the oil and add in the grind paste and fry till the oil rise.

2.    Add in the tamarind juice and ajo no moto mix well.

3.    Add in the anchovies,sliced onion and petai mix well and fry. Taste and add in the salt. Remove from the heat.






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