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 18, 2016

ULUTHAM BONDA



ULUTHAM BONDA

1 cup flour

¾ cup cooked rice,blend with ½ cup water till smooth keep aside

½ cup ulutham flour

2 tsp baking power

1 big onion,finely sliced

2 green chilie,finely sliced

2 stalk kari leaves,finely sliced

2 cm ginger,chopped finely

1 tsp fennel seeds,pounded

Salt to taste

Sugar to taste,if you like

Oil for frying

1.    Mix all the ingredients expect the oil with a little water to made a thick batter.

2.    Heat the oil and spread a paper towel in a plate and keep it ready.

3.    Wet your hand with water and make small ball and carefully drop it into the hot oil and fry till golden brown.

4.    Put it in the towel plate and serve it hot with any kind of sauce you like.




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