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

Friday, February 3, 2012



60gm mealmaker,soaked in water,squeezed
200gm carrot,sliced
200gm potatoes,sliced
1 tomato,sliced
600ml coconut milk
30gm kurma powder
1/2 tsp turmeric powder
10gm coriander leafs,chopped
Salt to taste
A bit of sugar
Lime juice to taste
Grind to a paste
10 almond,soaked remove skin
10gm pudina leafs
2 green chilli
40gm grated coconut
6 cardamon seeds
6 cloves
1 tbsp ginger paste
1 tbsp garlic paste
1 medium onion,finely sliced
1 green chilli,sliced
1 cinnamon stick
2 star anise
1 stalk kari leafs
3-4 tbsp ghee or oil
Pudina leafs

1. Heat the oil or ghee add B and fry until the onion turn light brown. Add A and a little water fry until oil rise.
2. Add kurma powder and a little water,fry until the oil rise(you can add a little bit more oil if needed)
3. Add add all the reaming  ingredients and cook until the potatoes are cook. Serve with jeera rice or  any rice you like.


250gm basmati rice,soaked,wash and drained
2 cup water
100gm green peas
Salt to taste
2 tbsp ghee or oil
1 small onion,finely sliced
1 green chilli,sliced
1 tsp finely sliced ginger
1 tsp cumins
1/2 stick cinnamon
2 cloves
2 cardamons

1. Heat oil or ghee and fry A in a rice cooker,.
2. Add the rest of the ingredients and stir well on the rice cooker. When the rice is cooked. Serve with the kurma.

1 comment:

  1. They look yummy