About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Thursday, April 19, 2018



1 kg  mutton,I use Australia goat meat frozen. I pressure cook the meat with 2 cups of water for 6 whistle. Then I put it in the fridge overnight . the next day I remove the frozen fats and sliced the meat into pieces and save the stock.

150 gm Bombay onions,sliced

2 tomato,cut into wedges

250 potatoes.cut  into  wedges and fry till cook and keep aside.

¼ cup thick sweet soy sauce,I use chap kipas

¼ cup oyster sauce,I use Maggie

2 stalk kari leafs

2 lemon grass (serai)pounded a bit

2 stick cinnamon

2 star anise

6-7 tbsp oil

Grind into a paste:

10 dry chilies,cut and soaked in water

10 small onions

5 garlic

2 cm ginger

Dry roast and powder:

1 tsp cumin’s

1 tsp coriander seeds

1 tsp fennel

5 cardamoms

5 cloves

1.    Heat the oil when the oil is hot add in the cinnamon stick and star anise. Add in the sliced onion,lemon grass and kari leafs stir fry till fragrant.

2.    Add in the grind paste and the grind powder mix well and fry till the raw smell disappear and the oil rise.

3.    Add in the mutton and the stock mix well and add in the tomato, soy sauce and oyster sauce mix well and cover and let it simmer till the gravy becomes thick add in the fried potatoes and mix well let it cook then off the heat. Mine is a bit dry but you can make it a bit watery. Taste it if you think it need salt then add. I didn’t add salt.

Note: add in more water if you think the mutton stock is not enough. 


  1. Mr Thyaga! I tried this last week i really gotta tell you this that my whole family liked it! :D Thank u so much for this recipe!Please do make a dish of mutton or chicken Dalcha!! :D :D