About the cuisine

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

Thursday, July 19, 2018



½ cup dhall, soaked for 4 hours

5 garlic, sliced

1 tsp cumin

2 cups water

Mix all the above ingredients and pressure cook for 2-3 whistle.

150 gm agathi keerai

150 gm tomato,chopped

60 big onion,finely sliced

4 dry chilie,broken

10 gm ikan bilis ( anchovies ),optional

½ tsp turmeric powder

1 tsp cumin powder

½ tbsp. sugar

Salt to taste 

31/2 cup of thin coconut milk

1 tsp mustard seeds

1 tsp cumin

5-6 tbsp oil

1.    Heat a pan and heat the oil when the oil hot add in the mustard seeds and cumin stir. Then add in the onions and dry chili stir fry till the onion turn light brown.

2.    Add in the ikan bilis and chopped tomato mix well and add in the turmeric powder and cumin powder mix well and let it fry.

3.    Then add in the cooked dhal and thin coconut milk mix well and add in the salt and sugar and let it comes to a boil and let it boil for 5 mints.

4.    Add in the vegetable and mix well and cook for 2-3 mint remove from the heat. This dish must be a bit watery. Serve with rice.


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