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

Monday, April 30, 2012



500gm glutinous rice,soak for 8-9 hours,wash and drain
1-2 pandan leafs
250ml thick coconut milk
2-3 tbsp sugar or to taste
1/2 tsp salt
1/2 tsp cornflour
2 ripe mangoes,skinned and cut into slices.

1. Line a steamer with a piece of muslin and add 2-3 pandan leafs. Spread the rice over and steam for 30-40 mints.
2. Check and taste the rice after 2o mints to make sure that the consistency is right. sprinkle a little water over the rice to help it along.
3. Remove and leave aside to cool. heat the coconut milk in a sauce pan. Add salt,sugar and corn flour. Remove the pan from the heat the moment it starts to thicken.
Serve the glutinous rice with the mango slices and a generous serving of the coconut cream.

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