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

Tuesday, January 17, 2012


150gm spit skinless green beans
100gm kadalai paruppu,soaked for 4-5 hours
100gm sago
200gm sugar,or to taste
2 litre water
1 cup evaporated milk
10 cardamons,remove seeds and pounded
1/2 tsp ginger powder(suku)
50gm cashewnuts,fried in ghee
50gm raisin,fried in ghee
1/4 cup ghee
Yellow colouring
Salt to taste

1. Boil the water and add the green peas and kadalai paruppu. When the dhall are haft cooked.
2. Add in the sago and stir well,add sugar and let the sago cooked.
3. Add in the rest of the ingredients and cook till everything is cook. Payasam will be watery when hot. It will become thick when cool.

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