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

Thursday, April 19, 2018

SOY SAUCE MUTTON



SOY SAUCE MUTTON

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. 





2 comments:

  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

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