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

Wednesday, June 14, 2017

GREEN CHICKEN RENDANG



GREEN CHICKEN RENDANG

1 kg chicken,cut into small pieces.

1 tbsp coriander powder

1/2 tsp turmeric

1 tsp cumin powder

Salt and a bit of sugar to taste

1 cup thick coconut milk

1 fresh turmeric leaf,finely sliced

½ cup oil

Grind into a paste:

200 gm green chilie

50 gm garlic

50 gm ginger

50 gm lengkuas

150 gm onion

1.    Heat oil and fry the grind paste and till the oil rise.

2.    Add in the powders and mix well.

3.    Add in the salt and sugar mix well and add in the chicken.

4.    Pour in the coconut milk and cook till the chicken is cooked and the oil rise. Add  in the sliced turmeric leaves and mix well.

5.    Remove from the heat and serve with rice.





1 comment:

  1. Thanks for sharing this best dish +ThyagaRajan. Do you write about any vegetarian dish which i can serve in my Indian restaurant of KL. If you have so please share waiting for your next post.

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