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, March 30, 2012



600gm fish head,cut into pieces.
60gm fish curry powder & 20gm chilli powder mix with a little water into a paste
60gm tamarind or to your taste, mix with a little water and strain into
1 litre coconut milk.
8 ladies finger,cut into 2
1 big tomato,cut into 4
Salt to taste
For tempering
8 shallot,finely sliced
4 clove garlic,sliced
2 stalk curry leafs
1 tsp fenugreek

1.Heat the oil fry the tempering ingredients until fragrant and when the onion turn brown add in the kari paste and fry until oil separates.
2. Pour in the coconut milk mixture and let it slow boil for 10-15 mints. Add the fish let it simmer until the fish is cooked. Add in the tomato and ladies finger stir and close the pot. Remove from the heat.(I don't like to overcooked the ladies finger). Serve this curry after 1-2 hours

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