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 9, 2012



150gm ladies finger,cut as you like
300gm tau bah,cut into 2,and fry until golden.
1 tomato,cut into wedges
60gm fish curry powder,mix with some water to make into paste.
1 litre coconut milk mix with tamarind juice to your taste.
Salt to your taste
For tempering
3-4 tbsp oil
70gm onion,finely sliced
40gm garlic,finely sliced
1 tsp fenugreek
2 stalk kari leafs

1. Heat the oil over a medium flame. When hot add the fenugreek,onion,garlick and the curry leafs. Fry until the onions are soft and browned.
2. Add in the kari paste and stir fry until oil rise. Pour in the coconut mixture and let it simmer for 5 mint over a low heat.
3. Add in the tomato and the ladies finger let it cook for a while (i don't like  to over cook the ladies finger) add in the fried tau bah and remove from the heat.

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