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


100gm rice flour
40gm cooked rice
30gm uluthan parupu,soaked for 4 hours
60gm grated coconut
1/4 tsp yeast
1/2 tsp salt
125ml water

Blend all the ingredients with water and leave to ferment,about 4-5 hours. Stir well add in a egg and beat well. keep a side.NOTE: For the carrot paniyaram add grated carrot and stir well.Add about 60gm carrot.


1 big onion,fine sliced
2 green chillis or dried chilli,
2 stalk kari leafs,sliced finely
1/2 tsp mustard seeds
1/2 tsp ulutham parupu
2-3 tbsp oil

1. Heat the oil and add A fry until fragrant and when the onion turn brown add to the batter and stir well.
2. Heat the paniyaram pan and add 1/2 tsp of oil and then pour in the batter in the holes, and cover the pan. Lower the heat and let the paniyaram cook.


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