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

Tuesday, March 6, 2012



1 chicken,cut into small pieces
4 potatoes,cut into wedges
2 stalk lemon grass,smash
1-2 asam keping (tamarind peel) or to your taste
1 tbsp meat kari powder
1 litre coconut milk
Salt,sugar and aji-no-moto for taste
For grinding (A)
10 dried cilli,remove the seeds and soaked.
5 stalk lemon grass
3cm lengkuas
5 shallots
5 garlic
2cm ginger

1. Heat the oil (use 1/4 cup of oil you can remove it later you need more oil to cook the grind paste) add the grind paste,meat curry powder and lemon grass. Stir fry until oil separates.
2. Add in the chicken,potatoes,salt,sugar and aji-no-moto. Stir well add the coconut milk and slow cooked until the chicken is cooked and the gravy is thick. Serve with rice or bread.

1 comment:

  1. This looks awesome...bookmarked