About the cuisine

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

Thursday, July 27, 2017



2 cup rice,cook and let it cool.

8 dry chilies,broken

2 big onions,sliced

1 inch ginger

100 gm garlic

2 stalk kari leafs

Tamarind juice to taste

2 tbsp urad dhall

1 tbsp kadalai paruppu

¼ tsp asafetida powder

2 tbsp oil

Heat the oil and add in the urad dhall and kadalai parupu fry then add in the dry chilies,ginger,garlic,karileafs, and onion fry till the onion turn soft add in the asafetida and mix well. Remove from the heat and let it cool. Then grind into a fine paste with a little tamarind juice. Keep aside

1 tbsp oil

1 tsp mustard seeds

2 stalk kari leafs

Heat pan with oil and add in the mustard seeds then add in the kari leafs fry well. Then add in the paste and salt and cook till the oil rise. Add in the cold cooked rice mix well and fried the rice till fragrant. Remove from the heat serve hot.

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