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

Sunday, January 21, 2018

CABBAGE KOOTU



CABBAGE KOOTU

500 gm cabbage, wash dry and sliced finely.

½ cup dhal,soaked for 2-3 hours

¼ cup kadalai paruppu,soaked for 2-3 hour,boil til ½ cooked keep aside.

5 garlic*

1 tsp cumin*

2 cm ginger*,chopped

2 cup water

1 tsp cumin powder

¼  tsp turmeric powder

1 cup coconut milk

1 tsp sugar

Salt to taste

Tempering ingredients:

1 big onion,finely sliced

4 dry chilies,broken

1 tsp mustard seeds

1 tsp urad dhal

3 stalk kari leafs

21/2 tbsp oil

1.    Cooked the dhal and * ingredients in a pressure cooker with 2 cup for 1 whistle.

2.    Add in the coconut milk,turmeric powder,cumin powder and coconut milk and cook without the cover. Over a low heat. Till the gravy is a little thick.

3.    Add in the cabbage and mix well add in the salt and sugar mix well and cook over a low heat.

4.    In another pan heat the oil and add in the tempering ingredients and stir fry till the onion turn light brown. Pour this into the cabbage and mix well and cook till the cabbage is well cooked. Serve with hot rice.





1 comment:

  1. Please make a dish on Mutton Kicap! :) I would love to see it and try your version!!!! :D :D D:

    ReplyDelete