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, June 11, 2012



120gm atta flour

100gm plain flour

30gm ghee or oil

180ml hot water,more or less

Salt to taste

1. In a bowl stir together the flours and salt. Add the ghee and pour the water little by little and stir to make a soft. dough that is elastic but not sticky.

2. Knead the dough for at least 10 minutes. Form into  a ball and  cover with a towel and stand for  1-2 hours.

3. Shape the dough into balls  the size you like . Roll out each one on a lightly floured board to a circulars  shape as thin as you like.

4. Heat a griddle plate until very hot,and cook the chapatis. Put the chapati on the griddle and leave for 1 mint. Turn and cook the other side a further mint.press  lightly around the edges of the chapati with the spoon. remove and serve with any curry you like

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