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

Tuesday, August 15, 2017

SURUL APPAM



SURUL APPAM

1 cup flour

11/4 cup coconut milk,or a bit more.

1 egg, optional

¼ tsp salt

1 tsp ghee

1 tsp baking powder

Mix all the ingredients in bowl then pour in a blender and blend. Keep a side.

For the filling

150 grated coconut

¼ coarsely grind peanuts

60 gm jiggery or brown sugar,to your taste

1/4 tsp cardamom powder

1 tsp ghee

1 tsp flour

¼ cup water

1.    Bring the water to boil and add in the sugar and cook till it melts filter it to get rid of any dust.

2.    Heat back the filtered sugar and add in the coconut, ghee and peanut mix well add in the cardamom powder and the flour mix will till moist and dry. Cool

3.    Heat up a shallow nonstick frying pan over a low heat and grease it with a little ghee. Pour some batter  and swirl the pan to coat it to form a thin crepe.

4.    When the crepe is cooked . transfer it into a tray and place 2 heaped  tsp of the of the filling on the crepe and roll it up like a spring roll. Serve with tea.







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