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, November 7, 2016

GONGURA CHICKEN CURRY



GONGURA CHICKEN CURRY

11/2 kg chicken,cut in pieces and mix with some turmeric powder and salt keep aside.

5 cup coconut milk,from 1 coconut

3 tbsp sugar

Salt to taste

1  chicken stock cube, if you like i didn’t add.

(A)

200 gm gongura leafs only

300 gm brinjal,cut into small pieces

100 gm big onion,chopped

5 green chilie,chopped

3 cm ginger,chopped

6 garlic,chopped

2 cups water

(B)

1/3 cup oil

2 big onions,finely sliced

4 stalk curry leafs

2 stick cinnamon

4 cardamons

4 cloves

3 star anise 

1 tsp garam masala,if you like

1.    boil A till the vegetables are soft. Cool and blend into a puree. Keep a aside.

2.    Heat oil in a pan and add in all the whole spices. Then add the onion and fry till the onion turn light brown. Add in the curry leafs and mix well.

3.    Add in the chicken and mix well. Add in the gongura puree and mix well. Add in the coconut milk and sugar and let it simmer till the oil rise.

4.    You can make it  thick or a bit watery. Taste it before you add in the salt. Serve with rice.







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