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 25, 2012


YAU CHAR KWAI( Chinese Cruller)

Sift and combine

300gm high protein flour

50gm plain flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda


1 tsp sugar

2 tbsp lukewarm water

2 tsp instant yeast

250ml lukewarm water

1/8 tsp alum(pak fun)

1/8 tsp ammonia powder

1/2 tsp salt

Oil for deep-frying

1. Put sifted ingredients in the bowl of an electric mixer fitted with a dough hook. mix water,sugar and yeast and leave to froth for 10 mints.

2. Combine lukewarm water,alum,ammonia powder and salt. When yeast is frothy,add to flour and beat until mixture is well combined. Stir in combined water mixture and beat for 4-5 mints until a soft dough is formed. Cover dough with a damp cloth and leave to rest for 10 mints.

3. Knead dough for 5 mint until it turns springy. Allow to rest,covered,for 2-3 hours until dough doubles in size. Punch dough down and turn out onto a lightly floured surface and knead until smooth. Roll out into a long rectangle 10x60cm. Cut into approximately 20 pieces.

4. Pick up a strip and place it on top of another strip. Do the same for the rest of the strips. With a chopstick dipped in water press through the centre lightly to join both the strips together.

5. Heat oil in a kuali. Take the strips of dough,stretch them slightly and lower into the hot oil. Deep fry,turning constantly until dough turn puffy and golden brown.Remove and drain on absorbent paper. Serve hot with coffee or tea.

1 comment:

  1. They look delicious..Totally YUMMY