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 31, 2017

SPICY PRAWN BIRYANI



SPICY PRAWN BIRYANI

1 kg big prawns,clean and remove the skin, mix with a little salt and turmeric and keep aside for 30 mints. Boil the head and skin with 31/2 cup water and strain it and keep 3 cup of the stock a side.

350 gm basmathi rice ( the long variety),soaked for 30 mint.

½ cup yoghurt

150 gm tomato,chopped

¼ kg big onion,finely sliced

6 green chilies,sliced into 2 ( reduce if you don’t like it very hot)

2 tbsp ginger garlic paste

½ tsp turmeric powder

2 tbsp chilie powder

½ tbsp. lemon juice

Salt to taste

1 chicken stock cube,if you like

A hand full pudina and coriander leafs

2 bay leafs*

4 cardamoms*

4 cloves*

3 tbsp ghee

1 tbsp oil

Biryani masala:

1 star anise

3 tsp coriander seeds

1 tsp black pepper

1 tsp fennel seeds

1 tsp cumin seeds

1 small cinnamon stick

4 cloves

4 cardamons

1 bay leafs

1.    Dry roast the biryani masala ingredients till fragrant. Remove from the heat and let it cool. Then grind it into powder.

2.    Heat the ghee and oil add in the* ingredients and fry then add in the sliced onion and sauté till it became light brown. Add in the green chilies,ginger garlic paste and fry till the raw smell disappear.

3.    Lower the heat and add in the turmeric powder,chilie powder and the grind masala powder mix well and pour in the chopped tomato and cook till the tomato became soft and the oil rise.

4.    Add in pudina and coriander leafs mix well and add in the yoghurt and lemon juice mix well and let it cook a bit then add in the prawns mix well cook till the prawn turn white and cooked remove the prawns and keep aside( if you cooked the prawns with the rice the prawn meat will taste like rubber)

5.    Add in the prawn stock and mix well. Taste and add salt and the chicken cube if you are adding. Add the drain basmathi rice and mix well pour this into a rice cooker and cook till it is cook. put the prawn on the rice and . Serve with any raita you like.





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