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

Friday, June 1, 2012



1 tin sardin(230gm),open and break the fish into 2

200gm potatoes,peel and cut into wedges.

1 big tomato,cut into wedges

30gm fish curry powder,mix with water to make into a paste.

30gm tamarind (or to your taste) squeezed with 1 cup of water and strain.

1 cup coconut milk

Salt to taste

For tempering(A)
1 big onion,finely sliced
5 garlic,cut into 2
1 tsp fenugreek seeds
1-2 stalk kari leafs
2-3 tbsp oil

1. Heat the oil and add in A fry until fragrant and when the onion turn light brown add in the curry paste and fry until oil rise.

2. Add in the potatoes,tomato,tamarind juice ,coconut milk and salt. Let it cames to a boil over a low heat.Let it simmer until the potatoes are tender.

3. Add in the sardin with the sauce and let it cook for a while before removing it from the heat.

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