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, October 19, 2016



300 gm flour

1 tsp salt

1 egg

300 ml thin coconut milk or water (more or less)

3-4 pandan leafs,finely cut

1 tbsp corn oil

For the filling

200 gm brown sugar,boil with a little water and strain.(I use bintang brand brown sugar)

2 pandan leafs,knotted

250 gm grated white coconut.

½ tbsp flour,mix with a little  water

A pinch of salt.

To make the fillings

Mix all the ingredients except the flour in a pan and cook stirring till a bit dry add in the flour mixture and well. Remove the pandan leafs and let it cool.

To make the batter

1.    In bowl mix the flour, egg,salt,finely sliced pandan leafs add a little water and made into thick batter.

2.    Pour this in a blender and blend till the pandan leafs is well grinded. If you like you can add a bit of green food colouring.

3.    Add in the rest of the water and made into a not very thin or not very tick batter. Add in a bit of more water if needed.

4.    Heat a mall non stick pan over medium heat. Dip a small piece of a cloth in oil and lightly brush the pan.

5.    Stir the batter pour spoonful of the batter into the pan and immediately rotate the pan so that the batter covers the base in a thin layer. Allow batter to set and just begin to brown. Flip pancake over and allow the other side to cook,just a for a few seconds.

6.    Turn the pancake out onto a plate. Continue making the pancake. Stacking the finished ones on top of each other as you go along.

7.    Place a spoonful of the filling in the center of the pancake,flod both sides towards the middle and roll the pancake away from you, neatly enclosing the filling and creating a little parcel. Serve with tea.

Sunday, October 16, 2016



500 gm mutton*

2 tbsp yoghurt*

1 tbsp ginger paste*

½ tsp chilie powder*


*marinade  for 3 hours

2 cup basmathi rice,soaked for 30 mins

3 cups coconut milk,depends on the type of rice you use.

3 big onions,sliced finely

200 gm tomato,chopped

1 tbsp + 1 tsp garlic paste

2-3 green chilies,sliced

½ cup chopped mints leafs

½ cup chopped corriander leafs

2 tbsp yoghurt

3 tsp corriander powder

1 tsp chillie powder

½ tsp cumin powder

1 tsp turmeric powder

1 tsp biryani powder

1 tbsp lime juice

Salt to taste

¼ cup ghee

Whole spices

2 bay leafs

2 stick cinnamon

3 cardamon

3 cloves

1 star anise

1 tsp fennel seeds

50 gm cashewnuts,fry and keep aside

50 gm raisins,fry and keep aside

1 small tin green peas, drained

1.    Pressure cooked the mutton with a little water till tender.

2.    Heat ghee and add in the one by one then add in the sliced onion and fry till light brown. Add in the garlic paste and fry till the raw smell disappear.

3.    Add in the green chillie,salt and tomato fry till the oil rise. Add in the spice powder and mix well. Add in ½ of the chopped mints and corriander leafs and the yoghurt mix well and cooked for 1 minute.

4.    Add in the mutton and mix well. Add in the rice and coconut milk mix well.
 Add in the rest of the mint leafs and corriander leafs mix well.

5.    Pour this inside a rice cooker pot and cooke till done. Garnish with the cashewnuts and raisin and green peas. Serve with raita.

Thursday, September 8, 2016



500 gm vazhakkai (banana) remove the green parts and soaked in water, sliced very thin.

11/2 tbsp chilie powder,or to your taste

½ tbsp turmeric powder

Some curry leafs

Salt to your taste

Oil for deep frying

Mix all the above ingredients expect the curry leaves and oil Mix well.
Heat the oil and fry the bananas little by little till light brown. Fry the curry leafs and mix with the fried bananas.

Wednesday, September 7, 2016



250 gm butter,I use margarine pelangi

250 gm caster sugar

250 gm flour*

2 tsp baking powder*

4 eggs

4 tbsp milk

1 tsp vanilla essence

½ tbsp cocoa powder,sifted

Green food colouring

18 cm square cake tin greased and line with paper.

*sift the flour and baking powder together.

1.    Beat the sugar and butter till light. Add in the egg one at a time and beat till creamy.

2.    Fold in the flour little by little till well mix. Add in the milk and vanilla mix well.

3.    Divide the batter into 2 portion. Leaves one portion aside.  Divide second haft into 2 into portion. add in the green colour  to one portion and cocoa powder to other portion mix well.

4.    Heat the oven to 180c . Pour the batter layer by layer into the tin. Bake for 1 hour (depends on the type of oven)

5.    Cool the cake before cutting it.