About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Friday, June 18, 2021



310 gm flour

2 tbsp ghee

¼ tsp turmeric powder

12 tsp salt

3-4 tbsp oil


For the filling:

½ cup kadalai paruppu, soaked for 3-4 hours

120 gm sugar

1/3 cup grated coconut

¼ tsp salt

2 tsp ghee

1 tsp cardamom powder

Banana leaves, cut into round shape 12cm. about 18 pieces. And grease with oil.


To make the pastry:

1.    In a mixing bowl add the flour, salt, turmeric powder and ghee .

2.    Add little water at a time and knead into a soft dough ( like roti chanai dough.

3.    Shape into a round ball and put in the middle of the bowl and pour the oil over it. Cover and leave it for 2 hour.

4.    After 2 hours the dough will be soft and oily that is how the dough should be.  Divide the dough into 18 balls 25gm each. Keep aside.


To make the filling:

1.    Boil the soaked dal with 11/2 cup water till the dal is cook. Cool

2.    Pour the cooked dal, grated coconut, sugar and salt  into a blender. Add some water if needed to run the blende.

3.    Blend into a smooth paste. Pour the paste into a non-stick pan. And add in the ghee and cardamom powder  cooked over a low heat till it turn into thick paste ( the paste must be a bit soft not hard)

4.    Cool the paste and divide into 18 balls 25gm balls


To cook the poli

1.    Take one ball of the dough and flatten it. Put in the filling and  seal it.

2.    Put it on the middle of the banana leave and slowly press it till it covers the whole leave.

3.    Heat a iron griddle over a low heat. When the griddle is hot rub with some ghee. Take one poli and put on to the griddle with the leave side up ward. Let it cook a bit the remove the leaves and turn the poli and cook till a bit light brown. Don’t over cook or your poli will turn hard. Remove from the heat and put poli on the banana leaves again. Serve with tea or coffee.

Note: If you want a bigger poli use 50gm filling and 50gm doh.


the fillings


Wednesday, June 2, 2021



700 gm mix fruit

1 ¼ cup tea*

250 gm planta margarine

200 gm soft brown sugar

50 gm dark brown sugar*

5 eggs

60 gm extra planta margarine

100 gm flour

250 gm semolina

1 tsp mix spice powder

½ cup cashew nuts

½ tsp almond essence

½ tsp rose essence

1.    Heat a pan and add in the mix fruit and tea and let it comes to a boil. Let it boil for 2-3 mints stir well and remove from the heat. Let the fruit mixer cool over night

2.    Roast the semolina with 60 gm planta till well mix. Remove and keep aside to cool.

3.    Line a 8x8 square tin with baking paper and keep aside.

4.    Sieve the flour with mix spice and mix with well the semolina.

5.    Beat the planta margarine and brown sugar, dark brown sugar till light and fluffy. Beat in the eggs one at time beating well after each addition.

6.    Now add in the flour and the mix fruit alternately and mix with a spoon till well combined add in the essence and cashew nuts mix well and pour into the prepared tin and bake in a preheated oven at 170c for one hour (depends on the type of oven you use) or till cooked.

7.    Let the cake cool in the tin for before removing it to cool. This cake taste and cut better if keep over night.

Note: *non Muslim can use ¼ cup of brandy instead of ¼ tea. And brush the cake brandy with it is cool.

*I use gula merah cap bintang for the 50 gm brown sugar.



400 gm rice

120 gm grated coconut

150 cooked rice

½ tsp fenugreek (halba) soaked

2 tbsp full sugar

½ tbsp salt

½ cup ayam brand coconut milk

11/2 water, you may need a bit more

For the coconut milk

200 ml ayam brand coconut milk

1 cup water

2-3 tbsp sugar

¼ tsp salt

1 tbsp corn flour

2 tbsp water

Pandan leaves

1.    Soak raw rice for at list 4-5 hours. Put the drained rice into a blender and add in all the other ingredients except the water. Pour the water just to cover ingredients.

2.    Grind to a smooth batter add in more water to make a not very thick and not very thin batter. Pour into a container and keep covered  for  3-4 hour or till it fermented,

3.    Place appa chatti over a medium heat and lightly grease it with a tissue paper dipped in oil. Pour ladle full of batter and immediately turn and tilt the pan in circle so that the batter will spreads in circle.

4.    Cover and let it cook for 2-3 mint. Open the lid and once the side are light brown  and crisply remove from the chatti. Serve hot with the coconut milk.


200 ml ayam brand santan

1 cup water

3 tbsp sugar

¼ tsp salt

A small knot of pandan leaves

1 tbsp corn flour

2 tbsp water

1.    Mix the corn flour in the 2 tbsp of water.

2.    Mix all the ingredients in a small pan and cook strring over a low heat till it comes to a boil. Remove from the heat don’t over heat the coconut milk. Dip the apam in the coconut milk and eat.