About Me

My photo
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

Friday, June 1, 2012



11/2kg fish head,cut into pieces

7-8 ladies finger,cut into 2

2 tomato,cut into wedges

100gm tamarind,( more or less to you taste) squeezed in 1 litre water and strain.

1 cup coconut milk

70gm fish curry powder mix with 30gm cilli powder, Mix with a little water and make into a paste.
Salt to taste

For tempering(A)

1 big onion,finely sliced

6-7 garlic,sliced into 2

2 stalk kari leafs

1 tsp fenugreek seeds

5-6 tbsp oil

1. Heat the oil and A fry until fragrant and when the onion turn brown add in the curry paste. fry until oil rise add in the coconut milk,tamarind juice,tomato and salt stir well and let it comes to a boil. Dan low the heat and let it simmer for about 20 mints.

2. Add in the fish and ladies finger and let it cook until fish is cook and curry is a bit thick.Remove from the heat.


1/2 kg fish fillet's,cut into pieces

Enough cilli powder

Enough turmeric powder

Salt to taste

Oil for frying

Mix the fish with the cilli powder,turmeric powder and salt. Keep a side for 1 hour. Fry the fish pieces in deep oil until golden brown.


No comments:

Post a Comment