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

Tuesday, June 26, 2012



300gm chick peas,soaked overnight and boiled until cooked,drain save the water

4 potatoes,cut into small cubes

2 carrot,remove skin and cut into cubes

2 tomato,cut into cubes

60gm kurma powder.mix with a little water and made into a paste.

500ml chick peas stock

500ml coconut milk

20gm chopped pudina leafs

20gm chopped coriander leafs

Salt to taste

A bit of sugar to taste.

For tempering


3-4 tbsp oil

1 big onion,finely sliced

2-3 green chili,sliced

2 stick cinnamon stick

2 star anise

2 stalk kari leaves


2 tbsp ginger paste

2 tbsp garlic paste

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

until the raw smell disappear. Add in the kurma paste and a little oil if needed. Fry until the oil rise.

2. Add in the rest of the ingredients and cook until the vegetables are cooked. Serve with chapati or bread.