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

Wednesday, May 30, 2018

SWEET AND SOUR CHICKEN SAMBAL (AYAM MASAK MERAH)



SWEET AND SOUR CHICKEN SAMBAL (AYAM MASAK MERAH)

1.2 kg chicken,cut into pieces and mix with a little salt,turmeric powder and chili powder marinate for 2 hours. Fry the chicken pieces till light golden brown. Don’t over fry.

300 gm potatoes, cut into cubes and fry and keep aside.

1 small tin of green peas, strain the water.

1-2 big onion (Holland) sliced

½ cup tomato sauce

½ cup chili sauce

1 cube of chicken stock

1 tsp garam masala

Salt to taste

1/3 cup oil

Grind into a paste:

15 dry chili, soaked

150 gm medium size onions

30 gm ginger

30 gm serai (lemon grass)

30 gm garlic

1.    Heat oil in a pan and add in the grind paste and fry till the oil rise. Then add in the garam masala and chicken stock mix well and add in 2 cup of water and let it comes to a boil.

2.    Add in the chicken pieces and mix well and let it cook. Then add in the onions and the potatoes mix well and let it cook. If you think the gravy is thick you can add a bit more water.

3.    When the oil has rise add in the green peas and cook for a while and remove from the heat.




1 comment:

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