About Me

My photo
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, December 20, 2017

CHICKEN RASAM



CHICKEN RASAM

500 gm chicken,cut into small pieces

8 cup water (250ml cup)

2 big ripe tomatoes, chopped

½ tsp chilie powder

½ tsp turmeric powder

¼ tsp asafetida powder

50 gm tamarind, ( or to your taste ) squeeze with ½ cup water

30 gm coriander leaves,chopped

2 tbsp of oil ( I use gingerly oil )

1 tsp mustard seeds

2 dry chilies, broken

2 stalk curry leaves

Salt to taste

Pounded coarsely

8 small onions

2 green chilies

2 cm ginger

12 garlic

1 spring kari leaves

Grind coarsely

1 tbsp coriander seeds

1 tbsp black pepper

1 tbsp fennel seeds

1 tbsp cumin

1 stick cinnamon, break into pieces

4  cloves

2 cardamons

Dry roast all the above ingredients and grind coarsely.

1.    Heat the oil when the oil is hot add in the mustard seeds and dry chilies stir and add in the curry leaves mix well add in the asafetida powder, pounded ingredients,grinded ingredients, salt, tomato and mix well add in the turmeric and the chili powder and mix.


2.     Add in the chicken and coriander leaves and mix well fry till the chicken turn white, add in the water and tamarind juice mix well and let it simmer over a low heat till the chicken are well cook.




No comments:

Post a Comment