About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Friday, January 6, 2017



250 gm chicken liver

250 gm chicken gizzard

400 gm potatoes,cut into wedges

 200 gm tomatoes,cut into wedge 

100 gm onion,finely sliced

4 tbsp garlic&ginger paste

2 cinnamon sticks

2 star anise

3 stalk curry leafs

1/4 cup oil

5 cup water

Salt to taste

Mix with a little water and make into a paste

60 gm meat curry powder

30 gm chili powder

1 tsp cumin powder

1 tsp fennel powder

1 tsp coriander powder

1 tsp garam masala powder

1. Boil the chicken gizzard with 2 cup water in a pressure cooker till it become soft keep aside.

2. Heat oil and add in the cinnamon and star anise and stir add in the onions and fry till it becomes light brown.

3. Add in the ginger&garlic paste and fry till the raw smell disappear.

4. Add in the curry leafs and stir well add in the masala paste and stir well till the oil rise.

5. Add in the potatoes,tomatoes,gizzard with water and 5 cups of water stir well and cover the pan and bring it to a boil.

6. let boil till the potatoes are cook add in the livers and salt cook till the liver is cooked and the gravy is thick and oil rise. Serve with rice.

No comments:

Post a Comment