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

Friday, January 6, 2017

CHICKEN GIZZARD AND LIVER CURRY




CHICKEN GIZZARD AND LIVER CURRY

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.




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