About Me

My photo
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 22, 2012

PUMKIN PAYASAM

PUMKIN PAYASAM

300gm pumkin,remove skin and cut into cubes
2 tbsp sago
2 tbsp skinless green beans,roasted
10 cardamons,remove skin pounded.
40gm raisin
500ml water
600ml thick coconut milk or milk
4 tbsp condensed milk
1 tbsp ghee
1 tbsp corn flour
Sugar to taste
2 pinch salt
Pistachios for garnishing

1. Boil the water and add the sago and green beans cook until the sago is cooked.
2. Mix the cornflour with the coconut milk or milk add to the sago.Add in the condensed milk,raisin,ghee,sugar,salt,pumpkin and the cardamons powder mix well and cook over a low heat until the pumpkin is cooked. Sprinkle with the pistachios and serve.

No comments:

Post a Comment