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

Wednesday, March 7, 2012



150gm long beans,sliced

70gm vegetarian chicken,fried and cut into
or use 100gm chicken cut into cube and boil with little water and salt.To make the CHICKEN LONG BEAN KERABU.

20gm carrot,shredded

1/2 bunga kantan,sliced finely

1 big onion,sliced finely

1 red cilli,sliced finely

1-2 tbsp roasted grated coconut*

1-2 tbsp roasted peanut,pound coarsely*

1-2 tbsp peanuts*

2-3 tbsp sambal

Lime juice,salt and sugar to your taste

In a big bowl combine all the ingredients and serve at once.

6 fresh red cilli,remove the seeds

10 dried cilli,remove the seed and soaked

Some cilli padi (bird eye cilli ) if you like it hot

Grind all to-gather into a paste.

* use as much as you like
Note: For the Chicken version of the kerabu use 2 cm belacan when you grind the sambal




  1. Yummy Yummy...I Love this..