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, May 19, 2016

TEMPEH VADAI




TEMPEH VADAI

300 gm tempeh,chopped finely

20 gm anchovies, soaked and chopped

1 big onion,chopped finely

2 cm ginger,chopped finely

4-5 bird eye chilies,sliced

3 stalk kari leafs,finely sliced

1 tsp fennel,pounded coarsely

1 tsp turmeric powder

½ cube ikan bilis stock,if you like

Salt,if needed

1 small egg,beaten

Oil for frying

1.    Mix all the ingredient’s except the  egg and the oil. Mix well but make sure you don’t mash it up.

2.    Taste and add in the salt. Add in the egg little by little till it can be made into a ball. Heat the oil. Made the mixer into vadais and fry them in a low heat till it becames golden brown.

3.    Remove from the heat and serve with chilie sauce or with rice and rasam

Note: For the vegetarian version use besan flour instead of eggs. And don’t add in the anchovies and ikan bilis cube.





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