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

Wednesday, June 13, 2012



350gm large squid
1/4 tsp salt
1/4 tsp chili powder
1/4 tsp pepper powder
1 egg,lightly beaten
Enough oil for frying

5 tbsp self-raising flour
1 tbsp rice flour

2 tbsp ghee
2 big onion,sliced
1-2 red chili,sliced
2 stalk kari leafs
1/4 tsp salt
1/4 tsp ground black pepper
Sugar to taste

1. Remove head,entrails and side flapa of the squids. Score the inner body and cut into thick slices about 2x2cm. Season squids with salt,chili powder and pepper and combine with the beaten eggs then toss in self-raising flour mixture.

2. Heat enough oil for deep frying in a wok until hot. Deep fry the squid until crispy and golden brown. Drain on several piece of absorbing paper.

3. Heat ghee in a pre-heated wok and stir fry the onion,red chilli and curry leafs until fragrant. Add in the sugar,salt and pepper powder stir and add in the fried squid stir fry until well combined. Transfer to a serving dish. Serve at once.

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