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

Thursday, March 1, 2012



400gm fresh ikan billis,remove head clean and mix with some salt and turmeric powder and deep fried until crispy.
1-2 big onion,cut into thick sliced
2 stalk kari leafs
1 tsp ikan billis stock granules
1-2 tbsp tamarind juice or to your taste
3-4 tbsp oil
1/4 cup water
Sugar and salt to taste
15 shallots
20 dried chilies,remove the seed and soaked
3 garlic
3 lemon grass

1. Heat oil and add the kari leafs and the grind ingredients. Stir fry until the oil separates add the water,sugar,a bit of salt and tamarind juice.
2. Let it boil when the water reduce a bit add the onion ( I like the onion 1/2 cooked) and fried ikan billis stir well. let it cook for a mint. Remove and serve at onces.


  1. sounds new and healthy too and looking delicious..

  2. thayaga are u a teacher?
    not bad ur recipe in the blog nice and look yummy one day must try....