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

Thursday, December 22, 2011

JAM MELTING MOMENTS





250gm butter,diced at room temperature
50gm icing sugar,sifted
1 tsp vanilla essence
240gm plain flour,sifted
60gm cornflour,sifted

Fillings

100gm bake-stable jam of you choice

1. Beat butter,icing sugar and vanilla essence in a electric mixer with beater on medium speed until light and creamy. Mix in the sifted ingredients on lowest speed until mixture is well combined and smooth. Do not overmix.
2. Spoon mixture into a piping bag fitted with a 1cm-wide fluted piping nozzle. Pipe 3cm-wide rosettes 3cm apart on ungreased oven trays. Make a depression in the centre of each cookies. Fill each depression with jam by piping or with a ball of pineapple filling. Bake in a preheated oven at 160c for 15 mints or until firm and golden. Thoroughly cool cookies on a wire rack before storing in an airtight container.



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