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

Saturday, September 16, 2017

VEGETARIAN THAI GREEN CURRY



VEGETARIAN THAI GREEN CURRY

250 gm vegetarian chicken

300 gm long brinjals,cut into cubes

200 gm tomatoes,cut into wedges

7-8 kaffir lime leafs

A few whole chilie padi

2 pieces asam gelugor,or to your taste

4-5 tbsp oil

41/2 cup coconut milk

Salt and sugar to taste

To be grind into a paste

7 serai, chopped

6 green chilie,chopped

10 bird eye chilie

100 gm onions,chopped

7 garlic,chopped

3cm ginger

3cm lengkuas

1 whole coriander chopped with the root

2 tsp turmeric powder

1 tsp white pepper powder

1 tsp cumin powder

2 tsp coriander powder

Grind all the above spice together 

1.    Heat the oil and add in the grind paste and fry till the oil rise. Add in the kaffir lime leafs and stir well.

2.    Add in the asam gelugor and mix well add in the brinjals and the coconut milk mix well and let it comes to a boil and cook till the brinjals are cooked.

3.    Add in the vegetarian chicken,tomatoes,whole  chilie padi ,salt and sugar to taste. Cook till the oil rise. Serve with rice.






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