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, January 4, 2012

CHICKEN RASAM



300gm chicken or chicken bones
1 tomato,cut into wedges

Mix and strain

1 litre water
30gm tamarind

Mix with

4 garlic,chopped finely
1/2 tsp black pepper,ground coarsely
1 tsp cumins seeds,ground coarsely
1/4 tumeric powder,if you like
2cm ginger,chopped finely
A pinch of asafoetida
Salt to taste

Some coriander leaves,chop

For tempering(A)

1/2 big onion,finely sliced
3 dried chilli,broken into pieces
2 stalk kari leafs
1 stick cinnanom
2 star ansied
2 tbsp oil

1. Heat oil and add A and fry until the onion turn brown .
2. Add in the chicken and tomato stir, add the mix tamarind water.
3. And let it boil when the chicken is cooked .
4. Add the coriander leafs and remove from the heat.


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