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, July 11, 2016

DUCK CURRY (Malaysian stye)


600 gm duck,cut into pieces and cook in a pressure cooker with 2 cup water and a bit of salt till the duck is ½ cooked. Let it cool down strain the water and keep the meat and the water separately in the ridge over night the next day the duck fat should have be came hard. Remove the fat and save the water.

3 cups thick coconut milk & duck soup

2 tbsp kersik

1 tbsp rempah kerutup

2-3 asam gelugor

5-6 bird eye chilies

Salt,sugar and chicken stock cube for taste

Blend into a paste

15 dry chilie,remove seeds and soaked

10 shallots

3 garlic

3 cm ginger

3 cm lengkuas

2 stalk serai

1 tbsp chilie powder

Mix all the above ingredients in a pan and cook till the duck meat is tender and the gravy is thick. Serve with nasi dagang.

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