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 27, 2012



300gm plain flour,sifted

1/3 tsp baking power

11/2 tsp yeast

100gm margarine or butter

120ml milk

1/2 tbsp crashed black pepper,optional

Salt for sprinkling

1. Mix all  the ingredient except salt to-gather in a bowl. Stir to from a dough and keep kneading till you get a smooth dough.

2. Roll out a flat as thin as possible. poke with a fook all over the roll dough. cut out the dough in any shape you like.

3. Place the cut out pieces in a baking tray and let it rest for 20 mints. Finally sprinkle some salt on the dough. and bake at preheated oven 200c for 10-15 mints or until brown. Keep them into air tight tin once they are cooled completely.

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