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

Sunday, October 8, 2017



300 gm vegetarian chicken,cut into 2

200 gm long beans,sliced

1 big onion,sliced finely

¼ cup thick cocnut milk

11/2 cup water

2 stalk curry leafs

2 tbsp ginger/garlic paste

A little tamarind juice to taste

Salt to taste

¼ cup oil

Masala powders:

1 tbsp coriander powder

2 tbsp chilie powder

1 tsp garam masala powder

1 tsp cumin powder

1 tsp fennel powder

½ tsp turmeric powder

1.    Heat the oil and fry the onions till light brown. Add in the ginger and garlic paste and fry till the raw smell disappear.

2.    Add in the masala powders and  mix well I the oil and pour ½ a cup of water and mix well fry till the oil rise.

3.    Add in the rest of the water and coconut milk mix well and add in the tamarind juice mix and let it boil. 

4.    Add in the chicken and long beans mix well and cook till dry and the long bean are cooked. Serve with rice.

Saturday, September 16, 2017



250 gm vegetarian chicken

300 gm long brinjals,cut into cubes

200 gm tomatoes,cut into wedges

7-8 kaffir lime leafs

A few whole chilie padi

2 pieces asam gelugor,or to your taste

4-5 tbsp oil

41/2 cup coconut milk

Salt and sugar to taste

To be grind into a paste

7 serai, chopped

6 green chilie,chopped

10 bird eye chilie

100 gm onions,chopped

7 garlic,chopped

3cm ginger

3cm lengkuas

1 whole coriander chopped with the root

2 tsp turmeric powder

1 tsp white pepper powder

1 tsp cumin powder

2 tsp coriander powder

Grind all the above spice together 

1.    Heat the oil and add in the grind paste and fry till the oil rise. Add in the kaffir lime leafs and stir well.

2.    Add in the asam gelugor and mix well add in the brinjals and the coconut milk mix well and let it comes to a boil and cook till the brinjals are cooked.

3.    Add in the vegetarian chicken,tomatoes,whole  chilie padi ,salt and sugar to taste. Cook till the oil rise. Serve with rice.

Monday, August 21, 2017



400 gm potatoes,cut into wedges and fry till cooked and keep aside.

1 big tin sardin.

1 big onion,finely sliced

6 garlic,chopped

2 stalk kari leafs

2 tbsp chilie powder

1 tbsp coriander powder

½ tsp turmeric powder

½ tsp cumis seeds

½ tsp fennel seeds

½ tsp mustard seeds

½ cup water

Tamarind juice to taste

Salt to taste.

2-3 tbsp oil

1.    Heat the oil and add in the seeds spices  then add in the onion and garlic fry till the onion turn light brown. Add in the kari leafs and mix well

2.    Add in the powder spices and mix well add in the water and let it comes to a boil. Add in the tamarind juice and bring to boil again.

3.    Add in the potatoes and sardin and mix well. Taste and add in the salt. Cook till a bit dry. Serve with rice.

Tuesday, August 15, 2017



1 cup flour

11/4 cup coconut milk,or a bit more.

1 egg, optional

¼ tsp salt

1 tsp ghee

1 tsp baking powder

Mix all the ingredients in bowl then pour in a blender and blend. Keep a side.

For the filling

150 grated coconut

¼ coarsely grind peanuts

60 gm jiggery or brown sugar,to your taste

1/4 tsp cardamom powder

1 tsp ghee

1 tsp flour

¼ cup water

1.    Bring the water to boil and add in the sugar and cook till it melts filter it to get rid of any dust.

2.    Heat back the filtered sugar and add in the coconut, ghee and peanut mix well add in the cardamom powder and the flour mix will till moist and dry. Cool

3.    Heat up a shallow nonstick frying pan over a low heat and grease it with a little ghee. Pour some batter  and swirl the pan to coat it to form a thin crepe.

4.    When the crepe is cooked . transfer it into a tray and place 2 heaped  tsp of the of the filling on the crepe and roll it up like a spring roll. Serve with tea.