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, April 19, 2012



200gm chicken,sliced
7-8 wild betel leaves (daun Kaduk)
3 kaffir lime leaves,finely sliced
100ml coconut milk
2 eggs,beaten
Salt and sugar to taste
Grind into a paste
3 large red cillies
1 stalk lemon grass
4 candle nuts (buah keras)
50gm onion
2 cloves garlic
5cm ginger
Add in a few cilli padi if you like it hot

1. Cut the chicken into thick slices. Set aside. Combine the paste with the coconut milk,eggs,salt,sugar and kaffir lime leaves. Mix well
2. Line the bottom of the heat safe cups with 1-2 betel leaves in individual cups. Arrange the fish in a single layer and pour the custard over.
3. Steam the custard until cook. Serve warm with rice or bread.

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