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 27, 2012



500gm sharkfish,remove the skin and cut into cubes and steamed and flaked
1/2 tsp turmeric powder
1/2 tsp cumin powder
11/2 cup grated coconut,dry roasted until light brown.
3 tbsp oil
1 tsp ulutham parupu
1 tsp mastard seeds
1 tbsp aniseed,slightly pounded
1 big onions,finely sliced
2 green cilli,chopped
2cm ginger,minced
2 cloves garlic,minced
2 stalk kari leaves
4 dried chilli,cut into 3
Lime juice to your taste
Salt to your taste

1. Put the flaked fish in a bowl. Add in the salt,turmeric powder,cumin powder and the coconut mix.
2. Heat oil and add in the ulutham parupu,mastard seeds,onion,dried chilli, green cilli,karileafs and fry till it becomes fragrant.
3. Add in the garlic and ginger fry till very aromatic add in the aniseed and the fish stir fry. add in the lime juice to taste. Stir fry until dry.

1 comment:

  1. Im drooling.....this is my fav....