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, November 28, 2016

RADISH FISH SALAD (PECAL)



RADISH FISH SALAD (PECAL)

200 grams of white radish, cut into sticks

100 gm carrot, cut into sticks

100 gm tomatoes, chopped

150-200 gm fish the flesh only roasted or steam,slightly mashed.

100 gm onion, finely sliced

1 green chilies, finely sliced

1 red chilies, finely sliced

11/2  cups thick coconut milk

 lime juice to taste

Salt to taste
Pounded:

2-3 shallots

1 s / t black pepper

Slightly toasted shrimp paste, if desired

1. Boil the radish and carrot until tender. Strain  and let cool.

2. In a bowl mix fish,coconut milk,salt,pounded ingredients mix well add the lime juice to to taste.     Add  in the radish,carrot,onion.chilies and tomato mix well and serve.





Sunday, November 27, 2016

TAUCU FISH




TAUCU FISH

4 fish (600 gm) hardtail (cencaru),Remove the hard part of the fish cut into 2 and mixed with turmeric and fry until crisp.

200 gm onion, sliced into big rings

50 gm chilie green, sliced

4 tomatoes, cut into wedges

120 gm sweet taucu. I use opah nur brand

50 gm tamarind, extracted with 1 cup water and strained

1 cup water

Aji no moto. If you like

2  tbsp sugar

4  tbsp  oil

Blended:

40 gm garlic

40 gm ginger

100 gm onions

5 bird eye chilie.or to your taste

1. Heat the oil and fry the ground ingredients until fragrant .

2. Add onion and saute until onions  turn soft.

3. Add in taucu and stir well, pour  tamarind juice and water and stir well. And let it boil.

4. Add in the sugar and aji no moto if use. Sign in fish and stir and simmer until the sauce thickens.




Tuesday, November 15, 2016

RAW BANANA VARUVAL



RAW BANANA VARUVAL

4 raw banana,cut into 2 pieces and boil till cook but not very soft. Cool and remove the skin and cut into cubes.

1 tbsp chilies powder

1 tbsp coriander powder

1 tsp turmeric powder

1 tsp fennel powder

1/8 tsp asafotida powder

5 garlic,chopped

Salt to taste

1 tsp mustard seeds

1 tsp ulutham parupu

1 tsp fennel seeds

3 stalk curry leafs

4-5 tbsp oil

1.    Heat the oil and add in the mustard seeds,fennel seeds,ulutham parupu fry. Then add in the garlic and curry leafs fry well.

2.    Add in all the powder and salt add in a little water and fry till the oil rise. Add in the banana and lower the heat fry till dry and well mix. Serve with rice.





Sunday, November 13, 2016

SWEET AND SOUR BRINJAL



SWEET AND SOUR BRINJAL

500 gm brinjal,cut into medium size pieces mix with a little salt and turmeric and fry till golden brown and keep aside

100 gm tamarind,I use the one with seeds, squeeze in one cup of water and strain.

2 cup water

4 tbsp chilie powder

2 tsp garam masala powder

Salt and sugar to taste

For tempering

100 gm onion,finely sliced

2 tbsp ginger & garlic paste

1 tsp mustard seeds

1 tsp ulutham paruppu

3 stalk curry leafs

4-5 tbsp oil

1.    Heat the oil and add in the mustard seeds and ulutham paruppu mix well add in the onion and let it fry till light brown.

2.    Add in the paste and fry till the raw smell disappear.

3.    Add in the curry leafs and mix well add in the chilie powder and garam masala powder and add in a little water and it fry till the oil rise.

4.    Add in water and tamarind juice mix well and let it simmer. When it is a bit thick add in the salt and sugar to taste.

5.    When the oil rise add in the fried brinjal and mix well cook for a minute. Then remove from the heat. Serve with rice.

 




Saturday, November 12, 2016

BANANA STEM FRIED WITH COCONUT



BANANA STEM FRIED WITH COCONUT

500 gm banana stem,cut into small cubes

¾ cup grated white coconut

30 gm dry prawns,soaked and pounded coarsely,optional

1 tsp sugar

Salt to taste

2 medium size onion,finely sliced

4 garlic,chopped

4 dry chilles, cut into pieces

1 tsp mustard seeds

1 tsp ulutham paruppu

3 stalk curry leafs

4 tbsp oil

1.    Heat the oil and add in mustard seeds and ulutham paruppu fry then add in the dry chilie,onion,garlic and curry leafs fry till the onion turn light brown.

2.    Add in the dry prawns and mix well let t fry. Then add in the banan stem and ½ cup water fry till the water dries. Add in the sugar and coconut mix well and taste before you add in the salt. Fry well and remove from the heat.