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

Thursday, November 30, 2017



500 gm firm tau foo, coarsely mash must have some big pieces as well. 

2 big onion,finely sliced

1 cm ginger,pounded

5 garlic,pounded

1 big ripe tomato,chopped

3 tbsp meat curry powder

½ tbsp chillie powder

1 tsp garam masala powder

1 tbsp tamarind juice, optional

Salt to taste, must taste a bit salty

½ cup water

A pinch of aji no moto,if you like ( I don’t add)

1 tsp fennel seeds

4 stalk curry leafs

4 dry chilies,broken into pieces

1 cinnamon stick

1 star anise

3 tbsp oil

1.    Heat the oil in a nonstick pan add in the fennel,cinnamon stick and star anise stir well.  Then add in the onions,chillies and curry leafs and mix well add in the garlic and ginger fry till the raw smell disappear.

2.    Add in the chopped tomato fry till the tomato becomes soft add in the curry powder,chillie powder and garam masala mix well and add in the water.

3.    Let the water drys up a little and the oil rise now add in the salt and aji no moto if use mix well and add in the tau foo. Mix well slowly and fry till dry. Serve with rice and rasam.

Note: This is a vegetarian version. If you like you can add in some ikan bilis or minced chicken or minced prawn. Taste before you add in the tamarind juice if you like it a bit more sour then you add. The tomato is already sour. 

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