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

Friday, December 23, 2011



100gm walnuts,toasted,chopped finey
340gm carrot,finely grated
100gm raisins,chopped
4 large eggs
300gm brown sugar
240ml corn oil
1 tbsp vanilla essence

Sifted together

260gm plain flour
11/2 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
11/2 cinnamon powder

 Beat the eggs until frothy,add the sugar and beat until the batter turn light coloured add in the oil and vanilla beating. add the flour mixture and beat until combine. With a spoon fold in the carrot,raisins and walnut. Pour into a greased and line 21cm square tin. Bake in a preheated oven at 180c for 1 hour
or until skewer inserted into the centre of the cake comes out clean. remove from the oven and cool before frosting.

Cream cheese frosting

130gm cream cheese,room temperature
75gm butter,room temperature
1/2 cup icing sugar
1/2 tsp lemon jest
1 tbsp lemon juice

Beat the cream cheese and butter until blended with no lumps. Add the icing sugar,lemon juice and jest
beat until smooth.Spread on the cake and garnish with mints leaf and red cherries.


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