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

Monday, August 22, 2016



1 big chicken,clean and cut into pieces mix with a little salt and turmeric powder and leave aside for ½ hour. Then fry till cooked but not hard.

½ cup chilie sauce, I use Maggi

2 cup water

½ tbsp garam masala,or 2 stick cinnamon and 4 star anise 

4 stalk curry leafs

½  cup oil

Salt to taste

Aji no moto,if you like. I didn’t add.

Blend into a paste

200 gm big onion, sliced

50 gm garlic

40 gm ginger

3 serai (lemon grass)

30 dry chilies,remove the seeds and soaked

1 tbsp chilie powder

1.    Heat the oil and add in the whole spices if you are using and fry then add in the blend paste and the garam masala. Mix well and fry over a low heat till the oil rise stir well ( made sure the oil rise then only the sambal will taste nice you can add a little more oil if you want too)

2.    Pour in the water and chilie sauce and mix well. Let this came to a boil and the oil rise. Add in the fried chicken and mix well add in the curry leafs and let it cooked. Taste before you add in the salt and aji no moto. Mix well and remove from the heat. Serve with nasi lemak or tomato rice.

Saturday, August 20, 2016



300 gm young jack fruit,sliced

20 anchovies, optional,pounded coarsely

50 gm grated coconut

11/2 cup water or coconut milk

1 tbsp sugar

Salt to taste

1 big onion,sliced finely

3 garlic, pounded coarsely

3 green chilie,sliced

1 tsp mustard seeds

1 tsp ulutham parupu

½ tsp  cumin’s

2 stalk curry leafs

¼ tsp asafoetida powder

3-4 oil

1.    Heat the oil and fry the mustard seeds,cumins and ulutham paruppu. Add in the onion,garlic,chilie and the curry leafs fry till the onion turn a little brown.

2.    Add in the anchovies and fry for a while then add in the jackfruit mix well and add in the water and mix well. Cover the pan and let the jackfruit cooked.

3.    When the jackfruit is cooked and the water dries up add in the coconut and mix well. Add in the sugar and mix taste before adding the salt. Serve hot with rice.

Tuesday, August 16, 2016



150 gm tang mien flour

250 gm sugar

A pinch salt

800 ml water

70 gm cashewnuts,chopped

1 tsp rose essence

80 gm ghee

Red food colouring

Some pistachios and chopped almond for garnishing

1 greased 20 x 15cm tray

1.    In a nonstick pan add in the salt and flour and add water little by little and mix till there is no lumps.

2.    Heat the pan and cook stirring till it becomes a little thick add in the sugar and food colourings. Keep stirring and when it becomes thick add in the ghee and stir.

3.    Stir till the ghee is well mix add in the rose essence and chopped cashewnuts mix well till it leaves the side of the pan and very clear.

4.    Pour into the tray and smooth the surface and garnish with the chopped almond and pistachios. Let it cool before cutting.

Wednesday, August 10, 2016



125 gm kadalai paruppu or skinless green beans,if you are using kadalai paruppu soaked for 4-5 hours then boil till soft with a little water. If you are using green beans dry roast till light brown then boil till very soft.

100 gm sugar,or to taste

80 gm grated coconut

1/2 tsp cardamom powder

1 tbsp ghee

Mix all the ingredients in a pan and mix and cook over a low heat till it becames a paste. Let it cool then made into small balls.

For the skin

300 gm plain flour

2 tbsp ghee,more or less


Yellow food colour if you like


1.    Put the flour,salt and ghee in a bowl and rub with your finger.

2.    Add water little by little till you get a soft and very pliable dough.

3.    Cover with a wet cloth and keep a for 1 hour.

4.    Heat a griddle. Roll out a ball of dough put the fillings on it and bring the edges of the pastry to the center to enclose the fillings.

5.    Gently press the top and roll out to form a flat chapatti like pastry. Brush with ghee put on the hot griddle and fry both sides. Serve hot with tea or coffee.

Sunday, August 7, 2016



500 gm pumkin,cut into cubes with the skin.

½ cup skinless green beans,roasted till light brown.

2 cm ginger, ponded coarsely

4 garlic

3 green chilie,sliced

2 cups water

1 big tomato,chopped

Salt and a bit of sugar to taste

To be grind into a paste

1 cup grated coconut

1 tbsp cumin

1 tsp fennel seeds

1 tsp turmeric powder

For tempering

1 big onion,finely sliced

4- dry chilie,broken into pieces

1 tsp mustard seeds

1 tsp ulutham paruppu

2-3 stalk kari leafs

½ tsp asfoetida

3-4 tbsp oil

1.    Cooked the roasted green bean with 2 cups of water,ginger,garlic and green chilie in a pressure cooker for 3 whistle.

2.    Add in the  pumkin and 3 cups of water and cook till cames to a boil.

3.    Add in the tomato and the grind paste and let it cook.

4.    In another pan heat the oil and add in the mustard and ulutham paruppu mix well.

5.    Add in the onion,dry chilie add curry leafs stir fry till the onion turn light brown add in the asafotida  mix well and pour into the pumkin mix well. Add in the salt and sugar. When the pumkin is cooked remove from the heat.