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, July 26, 2017

MURUNGAI KEERAI VADAI



MURUNGAI KEERAI VADAI

200 gm kadalai parupu,soaked for 4-5 hours

1 cup murungai keerai (drumstick leafs),chopped

1 tbsp fennel seeds

2 dry chilie,broken

3 cm ginger,chopped

2 big onion,finely sliced

2 green chilies,finely sliced

1 tsp sugar

Salt to taste

Oil for frying

1.    Take 3 tbsp of the paruppu and keep a side. Blend the rest of the paruppu,dry chilie,ginger and fennel seed into a smooth paste.

2.    In a big bow add in the blend paste,sliced onion,sliced green chilie and murungai keerai leafs,sugar and salt and mix well.

3.    Make equal lemon size small balls out of the mixture and pat them on your palm to form a circle to medium thickness.

4.    Heat the oil and fry them till golden brown.




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