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, April 24, 2012



500gm lala (clams) wash lala several times. Blanch in  hot water less than a mint. Drain and leave a side
2 tbsp sesame oil
2 tbsp chopped garlic
2 tbsp ginger paste
1 tbsp black taucu,chopped
10 bird's eye chilli,chopped
6 dried chilli,cut into sections
1 tbsp oyster sauce
1 tbsp sugar
1 tbsp fish sauce
100ml water
1 tsp cornflour mix 1 tbsp water
Chopped spring onion
Red chilli

1. Heat sesame oil in a wok and add in garlic,ginger,dried cilli,black taucu and bird's eye chilli. Stir well
2. Put in the lala and add seasoning. Bring to a rapid boil. Drizzle in the thickening solution and add garnishing. Stir to mix,then dish out and serve hot.

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