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, January 19, 2017

LAKSA MIXTURE



LAKSA MIXTURE

250 gm dry laksa,break into pieces

200 gm peanuts

100 gm aval (beaten rice )

4 stalk curry leafs,fried

Oli for frying

Masala powder

½ chicken stock, optional

3 tbsp sugar

1 tsp salt

4 stalk curry leafs,fried

½ tbsp chilie powder

2 tsp amchur powder,optional

2 tsp chat masala powder,optional

Grind all the above ingredients into a powder

1.    Fry all the laksa,peanut and aval separately and keep aside and let it cool.

2.    Mix all together and add in the masala powder and mix well add in the curry leafs.

3.    Store in a air tight tin.






Friday, January 6, 2017

CHICKEN GIZZARD AND LIVER CURRY




CHICKEN GIZZARD AND LIVER CURRY

250 gm chicken liver

250 gm chicken gizzard

400 gm potatoes,cut into wedges

 200 gm tomatoes,cut into wedge 

100 gm onion,finely sliced


4 tbsp garlic&ginger paste

2 cinnamon sticks

2 star anise

3 stalk curry leafs

1/4 cup oil

5 cup water

Salt to taste

Mix with a little water and make into a paste

60 gm meat curry powder


30 gm chili powder

1 tsp cumin powder


1 tsp fennel powder


1 tsp coriander powder


1 tsp garam masala powder


1. Boil the chicken gizzard with 2 cup water in a pressure cooker till it become soft keep aside.


2. Heat oil and add in the cinnamon and star anise and stir add in the onions and fry till it becomes light brown.

3. Add in the ginger&garlic paste and fry till the raw smell disappear.


4. Add in the curry leafs and stir well add in the masala paste and stir well till the oil rise.

5. Add in the potatoes,tomatoes,gizzard with water and 5 cups of water stir well and cover the pan and bring it to a boil.

6. let boil till the potatoes are cook add in the livers and salt cook till the liver is cooked and the gravy is thick and oil rise. Serve with rice.




Tuesday, December 27, 2016

APAM MEKAR



APAM MEKAR

220 gm flour,sifted

200 gm castor sugar


2 eggs

1 cup ice cream soda

1 tsp ovalett

1 tsp vanilla essence

Red,yellow and green food coloring

Paper cups

1.    Beat eggs and sugar till fluffy and the sugar dissolve.

2.    Add in the ovalett and beat till it turn fluffy and white.

3.    Pour in the ice cream soda mix well.

4.    Add in the flour little by little and beat well till well mix.

5.    Take a little batter and divide into 3 add in the colours and mix well.

6.    Pour the batter into the cups and pour a bit of the colour batter on the top. Steam for 10 minutes.




Monday, November 28, 2016

RADISH FISH SALAD (PECAL)



RADISH FISH SALAD (PECAL)

200 grams of white radish, cut into sticks

100 gm carrot, cut into sticks

100 gm tomatoes, chopped

150-200 gm fish the flesh only roasted or steam,slightly mashed.

100 gm onion, finely sliced

1 green chilies, finely sliced

1 red chilies, finely sliced

11/2  cups thick coconut milk

 lime juice to taste

Salt to taste
Pounded:

2-3 shallots

1 s / t black pepper

Slightly toasted shrimp paste, if desired

1. Boil the radish and carrot until tender. Strain  and let cool.

2. In a bowl mix fish,coconut milk,salt,pounded ingredients mix well add the lime juice to to taste.     Add  in the radish,carrot,onion.chilies and tomato mix well and serve.