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

Sunday, October 8, 2017

VEGETARIAN CHICKEN FRIED WITH LONG BEANS



VEGETARIAN CHICKEN FRIED WITH LONG BEANS

300 gm vegetarian chicken,cut into 2

200 gm long beans,sliced

1 big onion,sliced finely

¼ cup thick cocnut milk

11/2 cup water

2 stalk curry leafs

2 tbsp ginger/garlic paste

A little tamarind juice to taste

Salt to taste

¼ cup oil

Masala powders:

1 tbsp coriander powder

2 tbsp chilie powder

1 tsp garam masala powder

1 tsp cumin powder

1 tsp fennel powder

½ tsp turmeric powder

1.    Heat the oil and fry the onions till light brown. Add in the ginger and garlic paste and fry till the raw smell disappear.

2.    Add in the masala powders and  mix well I the oil and pour ½ a cup of water and mix well fry till the oil rise.

3.    Add in the rest of the water and coconut milk mix well and add in the tamarind juice mix and let it boil. 

4.    Add in the chicken and long beans mix well and cook till dry and the long bean are cooked. Serve with rice.




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