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, April 24, 2017



300 gm milk powder,briefly fry and keep aside

400 gm sugar

 1 cup water

½ cup ground almonds

11/2 tbsp ghee

Almond and saffron for garnishing

1.    Put the sugar and water in a pan and let it came to a boil.

2.    Boil sugar till you get a one string consistency.

3.    Lower the heat and add in the milk powder little by little.

4.    Then add in the almond powder and  ghee stir till it became thick.

5.    Pour into a greased tin and smooth the surface. And garnish. When cool cut into squares. 

The original recipe from Mrs. G.Rukumani, Kuala Kedah.

Monday, April 17, 2017



500 gm dates,remove seeds and chopped

50 gm cashew nuts,chopped

1 cup hot water

1 tsp soda bicarbonate

250 gm superfine flour*

2 tsp baking powder*

200 gm castor sugar

250 gm butter

4 eggs

1 tsp essences of almond

1 tsp essences of rose

For decoration 

50 gm  cashewnuts

Some green and red cherries

*Sift together ingredients

1. combine the dates and cashew nuts  and pour water and leave for 4 hours. Mix thoroughly with baking soda and set aside.

2. Grease and line a cake tin with baking paper. Preheat the oven to 180c

3. Beat the sugar and butter until light and fluffy. Add the egg one at a time while continuing to beat.

4. Add the flour little by little  and stir into the butter mixture add the date mixture little by little and mix in the almond and vanilla essences stir well.

5 Pour the batter into the tin and garnish with the nuts and cherries. Put in the oven and bake for one hour or until done. Cool before cutting.

Monday, April 10, 2017


1.5 kg chicken,chopped in to pieces

135 gm yoghurt

2 tbsp lime juice or to your taste

1 tsp sugar

Salt to taste

Grinded into a paste

20 dry chilie,soaked

6 garlic

4 cm ginger

11/2 tbsp coriander powder

11/2 tbsp cumin powder

11/2 tsp fennel powder

1 tbsp chilie powder

1 tsp black pepper powder

For tempering

½ cup ghee

200 gm onion,finely chopped

4 stalk curry leafs

1.    In a bowl mix the chicken with the masala paste,yoghurt,salt,sugar and lime juice.

2.    Keep a side for 2 hours or overnight. Heat the ghee and add the onion and fry till light brown add In the curry leafs and mix well.

3.    Add in the chicken and mix well and cook till dry.

Saturday, March 11, 2017



400 gm tau foo,cut into cubes and fry.

300 gm cucumber,sliced

50 gm carrots,sliced

100 gm big onion,sliced

2-3 green chilies,sliced

½ cup chilies sauce

1 tsp vinegar

½ tsp salt

Mix all the above ingredients and serve.

Saturday, February 25, 2017



200 gm kadalai parupu,soaked for 4-5 hours

1 tbsp fennel seeds

2 dry chilie,broken

3 cm ginger,chopped

2 big onion,finely sliced

2 green chilies,finely sliced

3 stalk kari leafs,fine sliced

Salt to taste

Oil for frying

1.    Take 3 tbsp of the paruppu and keep a side. Blend the rest of the paruppu,dry chilie,ginger and fennel seed into a smooth paste.

2.    In a big bow add in the blend paste,sliced onion,sliced green chilie and kari leafs add salt and mix well.

3.    Make equal lemon size small balls out of the mixture and pat them on your palm to form a circle to medium thickness.

4.    Heat the oil and fry them till golden brown.


200 gm ulutham paruppu,soaked for 2 hours

1 tsp fennel seeds

3 cm ginger,chopped

2 large onion,finely sliced

2-3 green chilie,finely sliced

2-3 chilie padi,chopped if you like it hot

3 stalk coriander leafs,chopped

3 stalk kari leafs,chopped

Salt to taste

Oil for frying

1.    Grind the urad dhal in a grinder without adding too much water with the ginger and fennel seeds

2.    Take out the batter and put in a bowl add in the rest of the ingredients expect the oil.

3.    Wet your fingers with water and take a lemon side of the batter flatten it slightly on a plastic sheet. Make a hole in the middle and slowly transfer the shape vada to your hands and slip it in the hot oil.

4.    Fry till golden brown on both side.