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 12, 2012



1 cup semolina,dry roasted,cool

1/4 cup water, you may need more or less

Mix salt with water.

1. Mix the cool semolina with water little by little till it becomes like bread cramps.
Leave it to rest for 1/2 hour

2. Steam the semolina for 15 mints,remove from the steamer. Break it up and let it cool.

1/2 cup thick coconut milk

1/4 cup thin coconut milk

50-60 grated fresh coconut white only,mix with a little salt

Sugar to your taste

1. Mix the cool steam semolina with the coconut milk and leave it for 15 mints.

2. Mix in the sugar and the grated coconut. Steam for 15-20 mints. Remove from the heat and serve hot.


  1. Bro, you are doing a great job posting all the recipes. Thank you