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

Saturday, February 25, 2012



1.5 kg chicken,chopped into serving pieces marinate with salt and deep fry for 10-12 mint or until golden brown.

3 stalk kari leafs

3 stalk lemon grass,smashed

1 tsp fennel powder

3 tbsp plain yoghurt

1/4 cup oil or more
Salt to taste

Ground ingredients

250gm shallots

15 red chillis

8 candlenuts

50gm garlic

4cm ginger

2cm turmeric root

2cm galangal

10 dried chillies,remove seed and soaked

11/4cm belacan

1. Heat oil and add the ground ingredients,kari leafs and lemon grass fry until the oil separates.

2. Add in the pre-fried chicken. Stir fry over low heat until chicken is cooked and well coated with the spices. Add yoghurt and cook for 4-5 mints. Adjust salt to taste.


500gm cabbage,sliced finely

20gm ikan billis,pounded,optional

30gm grated coconut

1/3 tsp turmeric powder

Salt to taste

For tempering(A)
1 big onion,finely sliced
2-3 red chilli or dried chilli
1/2 tsp mustard seeds
1/2 tsp ulutham paruppu
2 stalk kari leafs

1. Heat oil and add A and fry until the onion turn light brown.

2. Add the ikan billi and coconut and fry until fragrant. Add the cabbage and stir fry until cooked.


500gm tomato,sliced

1-2 big onion,sliced

2-3 green chillis,sliced

Sugar,salt and vinegar to taste

Mix all to-gather and serve.


300gm basmathi rice,soaked 1 hour,drain

700ml coconut milk or water

20 blue pea flowers

1 tsp ginger paste

1 tsp garlic paste

Salt to taste


2-3 tbsp oil or ghee

1 onion sliced

2 red chilli,sliced

3cm cinnamon stick

1-2 star anise

3 cardamoms

3 cloves

1. Heat ghee or oil in a rice cooker add add A and fry until fragrant and when the onion turn brown add in the paste and stir well.

2. Add the rice and the rest of the ingredients and stir well and on the rice cooker. Stand rice for 15 mints then fluff up and serve.

1 comment:

  1. Awesome recipe dear. Bookmarked