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

Sunday, February 5, 2017

CHIROTI



CHIROTI

220 gm flour, sifted

20 gm ghee, melted

¼ tsp salt

Oil for frying

For the paste

½ cup rice flour

Ghee, melted

Pour ghee into the rice flour and mix into a soft paste.

½ cup sugar

1 tsp cardamom powder

Blend the sugar into powder and mix with the cardamom powder.

Pistachios for garnish, optional

1.    In a bow mix four,salt and ghee mix with your hand till well mix. Pour water little by little and mix into a firm dough. Keep cover with a wet cloth aside for 1 hour.

2.    Divide the dough into 6 balls. Roll the into thin roti. Keep aside. Take one piece and rup the paste all around the top of the roti place 1 more on the top and rup with the paste repeat  till finish.

3.    Roll the pilled roti tight  into a long piece. Cut into 12 pieces. Roll the cut pieces into a long 5” keep a side.

4.    Heat the oil and fry till light brown on a medium heat. When it is cool sprinkle the sugar  both side and the chopped pistachios.
     



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