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, November 1, 2017

FRIED BANANA



FRIED BANANA

1 cup rice flour

1 cup plain flour

4 tbsp glutinous rice flour

¼ cup grated coconut

1 tsp baking powder

½ tsp turmeric powder

1 tsp salt

2 tbsp oil

Water

Bananas,in Malaysia we use pisang abu but you can use any ripe bananas.

Oil for frying

1.    Mix all the dry ingredients in a bowl. Then add in the coconut and mix well.

2.    Add in the water little by little till you get a not a very thick or not a very watery batter.

3.    Remove the skin of the bananas and sliced into 2 ( but I sliced nto 3 pieces)

4.    Heat the oil and when the oil is hot dip the bananas into the batter and drop into the hot oil and fry till golden brown. Serve hot with tea or coffee.




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