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 5, 2012



400gm fish (any fish you like)
6 ladies finger,cut into 2
2 tomato,cut into wedges
1/2 cup tamarind juice (to your taste)
2 cup coconut milk from 1/2 a coconut
Salt to taste

Spices to be grind

15 dried cillies,remove seeds
2 tbsp coriander seeds
1 tsp cumis seeds
1/2 tsp black pepper
1/2 tsp uncooked rice

Dry roasted all the ingredients over a low heat until fragrant.Then grind into a fine paste.

For tempering(A)

4 shallots,finely sliced
6 garlic,sliced into 2
1 tsp fenugreek
2 stalk karileafs
3-5 tbsp oil

1. Heat oil and fry A till the onion turn brown. Add the masala paste and a little water and fry until the oil rise.
2. Add the coconut milk, tamarind juice and the salt and bring it to a boil. Low the heat and let it simmer for a while.
3. Add in the fish and the ladies finger and let it simmer until the fish and the ladies fingers are cook. Serve after 1 hour.

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