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, December 21, 2011



50gm butter
1 big onion,finely chopped
2 cloves garlic,finely chopped
375gm fresh button mushrooms or a mixture of oyster
 and fresh button mushroom thinly sliced.
2 tbsp plain flour
600ml chicken stock
150ml low-fat milk
Salt and pepper to taste
120ml single cream
Parsley basil or any kind of leafs to garnish.

1. Melt butter in a large saucepan and fry onion,garlic and mushrooms until soft. Sprinkle over flour and stir. Gradually pour over stock and milk stirring to blend. Bring to a slow boil,then reduce heat and simmer covered for 15 mints. Season to taste.
2. Stir in haft the cream. Remove from the heat cool a little,then puree in a blender. Return pureed soup to the saucepan and reheat gently. Stir in remaining cream. Spoon into individual soup bowls. Sprinkle with any garnish you like. Serve with rolls.

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