About Me

My photo
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

Saturday, October 13, 2018

BINGKA UBI KAYU


BINGKA UBI KAYU


Recipe by Agnes chang

1 kg of grated tapioca

360 gm sugar

250 ml thick coconut milk

2 eggs,beaten

100 gm butter melted

Aluminum foil to line the baking tin

In a big bowl mix all the ingredients and pour into a line and greased with butter 8x8 inch square tin. Bake in a preheated oven 180c for 1 hour or till it is cook. Cool the bingka before cutting.
 



Tuesday, October 9, 2018

CUSTARD FRUIT TART


CUSTARD FRUIT TART

200 gm plain flour, sifted

50 gm icing sugar,sifted

110 gm butter

1 egg yolk

1 tbsp vanilla essence

A pinch of salt

1.    In a bowl add in the butter,icing sugar,salt and butter. Rub in the butter into the flour and mix well

2.    Add in the egg yolk and vanilla essence mix well to made into a dough add in a bit of water if the mixer is dry. Cover the dough.

3.    Take small portion of the dough and press the dough into tart molds. Trim off excess dough. Prick the base with a fork.

4.    Bake in a preheated oven at 180c for 10 mints or till golden brown in colour. Remove and set a side.

For the filling:

400 ml fresh milk

50 gm sugar

50 gm corn flour

A pinch of salt

1 egg yolk

½ tbsp butter

1 tbsp vanilla essence

Strawberris,kiwi fruit,peaches and grapes or any other fruit you like.

1.    Take ½ cup cup of the milk and mix with the corn flour and the egg york and keep a side.

2.    Boil the rest of the milk and the sugar over a low heat stirring all the while when milk start to boil slowly add in the corn flour mixer and stirring all the while till the mixer turn thick remove from the heat.

3.    Add the butter and mix well to combine add in the vanilla essence and mix well. Cover and let it cool.

4.    Using a piping bag or spoon and fill the custard into the tarts shells. Top with desired type of cut fruits. Refrigerate for 2 hours or until ready to serve.   




Tuesday, August 14, 2018

TAPIOCA TEPUNG BUNGKUS



 TAPIOCA TEPUNG BUNGKUS

500 gm grated tapioca

150 gm sugar or grated gula melaka

1 tsp salt 

1/3 cup very thick coconut milk

½ cup grated coconut

3 tbsp of black eye beans,soaked and boil till cook strain and keep aside

Banana leafs

1.    Boil some water in the steamer.

2.    Mix all the ingredients and mix well.

3.    Place 2-3 tbsp of the mixture on the banana leaf and fold carefully to flod the banana leaf.

4.    Place the parcel in the steamer and steam till cook. 





Wednesday, August 8, 2018

TAPIOCA ODEH-ODEH




TAPIOCA ODEH-ODEH

300 gm grind tapioca paste*

100 gm glutinous rice flour

Gula melaka,cut into small cubes

Grated white coconut,mix with a little salt

A little green food colouring if you like.

1.    In a bowl add in the grind tapioca paste and add in the glutinous rice flour little by little till you get a soft dough.

2.    Divide dough into small pieces and form into small balls. Flatten each piece and put a cube of gula melaka in the centre and roll again into ball. Keep a side


3.    In a pot boil water. When the water is boiling add in the balls. When the ball are cooked they will float. Scoop onde with a perforated ladle,drain and toss in the grated coconut.

*how to grind the tapioca.  Cut the tapioca into pieces and remove the skins and the tough fiber. Then cut into small pieces. Blend the tapioca with a little water not very smooth or not very coarsely. Pour into a muslin cloth and squeeze out the juice into jug. Let the juice stand for 15 minutes then carefully pour off the liquid on the top leaving behind the starch. Add the starch to paste and mix





Thursday, July 19, 2018

AGATHI KEERAI THANNI SAARU



AGATHI KEERAI THANNI SAARU

½ cup dhall, soaked for 4 hours

5 garlic, sliced

1 tsp cumin

2 cups water

Mix all the above ingredients and pressure cook for 2-3 whistle.

150 gm agathi keerai

150 gm tomato,chopped

60 big onion,finely sliced

4 dry chilie,broken

10 gm ikan bilis ( anchovies ),optional

½ tsp turmeric powder

1 tsp cumin powder

½ tbsp. sugar

Salt to taste 

31/2 cup of thin coconut milk

1 tsp mustard seeds

1 tsp cumin

5-6 tbsp oil

1.    Heat a pan and heat the oil when the oil hot add in the mustard seeds and cumin stir. Then add in the onions and dry chili stir fry till the onion turn light brown.

2.    Add in the ikan bilis and chopped tomato mix well and add in the turmeric powder and cumin powder mix well and let it fry.

3.    Then add in the cooked dhal and thin coconut milk mix well and add in the salt and sugar and let it comes to a boil and let it boil for 5 mints.

4.    Add in the vegetable and mix well and cook for 2-3 mint remove from the heat. This dish must be a bit watery. Serve with rice.