About Me

My photo
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, August 22, 2016

CHICKEN SAMBAL



CHICKEN SAMBAL

1 big chicken,clean and cut into pieces mix with a little salt and turmeric powder and leave aside for ½ hour. Then fry till cooked but not hard.

½ cup chilie sauce, I use Maggi

2 cup water

½ tbsp garam masala,or 2 stick cinnamon and 4 star anise 

4 stalk curry leafs

½  cup oil

Salt to taste

Aji no moto,if you like. I didn’t add.

Blend into a paste

200 gm big onion, sliced

50 gm garlic

40 gm ginger

3 serai (lemon grass)

30 dry chilies,remove the seeds and soaked

1 tbsp chilie powder

1.    Heat the oil and add in the whole spices if you are using and fry then add in the blend paste and the garam masala. Mix well and fry over a low heat till the oil rise stir well ( made sure the oil rise then only the sambal will taste nice you can add a little more oil if you want too)

2.    Pour in the water and chilie sauce and mix well. Let this came to a boil and the oil rise. Add in the fried chicken and mix well add in the curry leafs and let it cooked. Taste before you add in the salt and aji no moto. Mix well and remove from the heat. Serve with nasi lemak or tomato rice.






No comments:

Post a Comment