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, November 10, 2016

FISH BIRYANI



FISH BIRYANI

500 gm fish(mackerel) cut into pieces and rub with a little salt and turmeric powder keep aside

2 large onion,finely sliced

1 large tomato,chopped

4 green chilie,sliced

2 tbsp ginger garlic paste

1 cup yoghurt

25 gm chopped mint leafs

25 gm chopped coriander leafs

2 tsp chilie powder

11/2 tbsp coriander powder

2 tsp turmeric powder

2 tsp cumin powder

2 tsp biryani powder

1 ikan bilis cube, i did't use
 
1 tsp lime juice

¼ cup butter

Salt to taste

50 gm cashewnut,fry in butter for garnishing

50 gm raisin,fry in butter for garnishing

For the rice:

300 gm moghul basmathi rice,soaked for 30 mins then drain

3 cup hot water mix with ½ ikan bilis stock and let it cool.

½ cup evaporated milk or thick coconut milk

4 small onion,finely sliced

1 tbsp ginger garlic paste

3 tbsp butter

2 cinnamon stick*

4 cloves*

4 cardamons*

2 star anise *

1 bay leave

Some chopped mints and coriander leafs

A little yellow colour mix with ¼ cup water

To cook the fish:

1.    Heat the butter in a pan and fry the fish till cook. Remove  and keep aside.

2.    In the same butter (add in a bit more if you like) add in the onions,green chilies and sauté till the onion turn light brown add in the garlic ginger paste and fry till the raw smell disappear.

3.    Add in the powder spices and a bit of water mix well add in the chopped tomato and ikan bilis cubes and mix well and fry.

4.    Cook till the tomato is well and mash. Add in the mints and coriander leafs and mix well. Add in the yogurt mix well and let it cook.taste and add  salt.

5.    Add in the fried fish and slowly mix it with the gravy. Keep aside.

To prepre the rice:

1.    Heat the butter and add in the *spices and fry add in the onions and fry till light brown. Add in the garlic ginger paste and mix well fry till the raw smell disappear.

2.    Add in the rice and mix well pour in the water and milk mix well . taste and add in salt and add in the chopped leafs. Pour this into a rice cooker and cook till done. Haft way pour in the yellow colour water one side of the rice.

3.    Layer the cooked rice and the fish layer by layer in a pot add in the cashewnuts and raisin as well. Cover the pot and keep aside for 1 hour before serving it with raita.

 





1 comment:

  1. SIr thank u very much for ur mouth watering dishes..going to try all of it.. happy to found this blog

    ReplyDelete