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



180gm sago


1/2 egg white,place the egg white in a clean dry bowl beat until soft peaks form.

1. Boil a pot of water when the water is boiling add in the sago stir well and low the heat let it simmer.

2. When the sago is cooked, remove the pot and add cold water stir well and drain wash the sago 2 to 3 times and  drain well.

3. Wet the moulds and keep a side. Mix the sago with the beaten eggs white stir well. Pour into the moulds and refrigerate until firm and cold.

For the brown sugar

250gm brown sugar

60gm sugar

5 cloves,pounded

5 cardamons,pounded

1 tsp ginger powder(suku)

2-3 pandan leafs,finely sliced.if you have

1 tbsp corn flour

500ml water

1. Boil all the ingredients until it became a little thick (It will be watery when hot but will became thick when cold) cool and strain.Pour in a jug.

For the coconut milk

500ml thick coconut water

Salt to taste

Mix together

To serve

1. Unmould the cold sago into a small bowl.

2. Add the brown sugar syrup

3. Add the coconut milk. Serve.


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