About Me

My photo
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

Tuesday, January 10, 2012


250gm banana flowers,boil with a little salt and vinegar,squeezed out the water. And sliced finely.
30gm dried prawns,soaked and pounded
40gm grated coconut
1 tsp sugar
Salt to taste

For tempering(A)

1 big onion,finely sliced
1 red chili or dry chili
2 stalk kari leafs
1 tsp mustard seeds
1 tsp ulutham parupu

parts need to be removed

3-4 tbsp oil

 1. Heat oil and add A and fry until the onion turn brown.
2. Add banana flower,coconut,dried prawns,salt and sugar. Stir well and fry until dry. Remove from the heat and serve.

1 comment:

  1. I love this..Thanks for the recipe..This looks mouthwatering