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, July 4, 2018

MUTTON RENDANG




MUTTON RENDANG
1 kg mutton,(I use Australia goat meat frozen) cook the mutton with 2 cup water in a pressure cooker for 5 whistle. Remove and cool leave this in the fridge over night the next day remove the fats. Cut the meat into small pieces and save the stock.
2 cup coconut milk
1 cup water
1 piece of asam gelugor.
2 tbsp meat curry powder
2 stalk serai,smash
2 turmeric leaves,finely sliced
Salt and a bit of sugar to taste
oil
Grind into a paste:
150 gm small onions,chopped
60 gm dry chilie,soaked
30 gm garlic,chopped
30 gm ginger,chopped
30 gm lengkuas,chopped
30 gm serai,chopped
20 gm fresh turmeric,chopped
1. Heat a pan and fry the grind paste mix with the curry powder till the oil rise.
2. Add in the asam,salt,sugar, serai,water and mutton with the stock mix well and pour in the coconut milk.
3. Stir well and let it cook till the gravy turn thick add in the sliced turmeric leaves and mix well. Serve with rice or bread.



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