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, January 9, 2018

SPICY CHICKEN PARATHAL



SPICY CHICKEN PARATHAL

1 kg chicken,cut into small pieces and mix with some salt and turmeric powder.

1 ½ cup thick coconut milk

3 big onion,sliced finely

2 tbsp meat curry powder

1 tbsp chilie powder

1 tsp garam masala powder

4 tbsp tamarind juice

2 cinnamon stick

2 star anise

3 stalk curry leafs

1/3 cup oil

Salt to taste

For grinding:

6 small onions

6 garlic

3 lemon grass (serai)

1 cm ginger

1 cm lengkuas

20 dry chilie,soaked

1.    Heat the oil and add in the cinnamon stick and star anise . then add in the onions and fry till it becomes light brown add in the curry leafs and mix well.

2.    Add in the grind paste and mix well then add in the chilie powder,garam masala powder, curry powder and the tamarind juice mix well and fry till the oil rise.

3.    Add in the salt and mix well. Add in the chicken and mix well with the masala and pour in the coconut milk mix well and cover the pan and let the chicken cook stir now and then.

4.    Cook till the chicken is cook and the gravy is thick and oil is rise. Serve with rice.




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