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

VANILLA ICE COOKIES



125gm butter
1 grade A eggs yolk
1 tsp vanilla essence
100gm icing sugar
1/8 tsp salt
Dry ingredients
150gm plain flour,sifted
150gm cornflour
50gm milk powder
Decoration
Coloured rices
Egg white,beaten

1. In a bowl of electric mixer,combine well the butter,yolk,vanila,icing sugar and salt. Add dry ingredients and beat on low speed until just combined. Overbeating will result in a hard cookies.
2. Roll dough out on a highly floured board to 5mm thickness. Cut using cookies cutters. Place cookies 2cm apart on a lightly greased baking trays. Brush top of cookies with beated egg white and decorate with coloured rice.
3. Bake in preheated oven at 175c for 20 mints. Cool before storing in an airtight container.

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