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

Monday, May 16, 2016

VEGETARIAN TEMPEH CURRY



VEGETARIAN TEMPEH CURRY

250 gm tempeh, cut into cubes and fry.

300 gm potatoes, cut into wedges.

150 gm long beans,cut into 3cm long.

150 gm tomatos,cut into wedges.

3 tbsp meat curry powder

4 Cups coconut milk

1 cup thick coconut milk

Salt and sugar(very little) to taste

A pinch of Aji-no-moto,if you like,I didn’t add

Grind to a paste:

10 dry chilie,remove seeds and soaked

5 stalk serai,sliced finely the white part only

3cm lengkuas,chopped

5 shallots

4 garlic

2cm ginger,chopped

1 tsp chilie powder

For tempering

4 cloves*

2 star anise*

2 stick cinnamon*

2 stalk kari leaves

¼ cup oil

1.    Heat the oil and add in the whole spices mix well then add in the kari leaves then the grind paste and the curry powder and fry till the oil rise.

2.    Add in the potatoes and the tomatoes mix well then pour in the think coconut milk and mix well bring to a boil and let it simmer till the potatoes are cook.

3.    Then add in the long beans,tempeh and the thick coconut milk cook till it boils. Add in the salt,sugar and aji no moto if use.Cook till the long beans are ½ cooked. Remove from the heat and serve with rice.









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