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

Tuesday, December 5, 2017

MASH TAU FOO SAMBAL



MASH TAU FOO SAMBAL

500 gm firm tau foo,mash coarsely

50 gm ikan bilis, soaked and dry

1 cup water

Tamarind juice to taste

1 cube of ikan bilis stock cube, if you like,but I did’t add.

Salt to taste

Just a bit of sugar to taste

1/3 cup oil

Grind into a fine paste:

25 dry chilie, soaked

150 gm onions,sliced

5 garlic,slice

1 cm belacan

1 tbsp chilie powder

1.    Heat the oil and fry the ikan bilis till crispy.

2.    Add in the grind paste  and fry till the oil rise or till the raw smell disappear.

3.    Add in the water and cooked till the oil rise add in the tamarind juice,sugar and taste and add the salt.

4.    Add in the tau foo and mix well. If needed add in a bit more water cooked till a bit dry and the oil rise.




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