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, December 10, 2017

BASIL CHUTNEY



BASIL CHUTNEY

1 cup grated coconut

¼ cup pottukadalai or cashewnuts

10-20 gm basil leafs,you can add a bit more if you like.

3 shallots

3 garlic

½ cm ginger

2 -3 green chilie, or to your taste

1 tbsp thick tamarind juice,or to your taste

Salt to taste

Water, depends if you like it thick add little water if you like it watery then add more water

2 tbsp oil

For tempering:

2 tbsp oil

1 tsp mustard seeds

1 stalk kari leafs

1.    Heat the oil and add in the sliced shallots,garlic,ginger,nuts and green chilie and fry till the shallot turn soft.

2.    Add in the basil leafs and mix well add in the coconut and fry till well mix and fragrant. 

3.    Remove from the heat and let it cool. Then grind with salt and tamarind juice and a little water into a coarse paste. Remove and pour into a bowl.

4.    Heat oil and when the oil is hot add in the mustard seeds and kari leafs mix well and pour into the chutney mix well. Serve with thosai,idli or rice.





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