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, April 4, 2012



I have added more of the prawn,chicken and mushroom in this fried rice,you can reduce the amount if you don't like it more.

300gm cooked rice
3 dry oysters mushroom,soaked overnight and sliced.
100gm chicken,sliced
100gm prawns,remove skin
2 pips garlic,pounded
1 tbsp oysters sauce
1/2 tbsp light soy sauce
1/4 chicken cube,if you like
1/3 cup water
2 tbsp oil
Salt if needed

1. Heat the oil and add the garlic and saute until light brown.
2. Add the chicken and the mushroom fry,add the oyster sauce and light soy sauce. stir fry.
3. Add the water and the prawns and let the mushroom cook. When the water is reduce add in the rice and stir fry until dry and cook.

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