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

Monday, June 11, 2012



500ml coconut milk
30gm tamarind (more or less to your taste) squeeze with 100ml water and strain.
30gm fish curry powder,mix with a little water and make into a paste.
1-2 tomatoes,cut into wedges
Salt to taste

For tempering(A)

250gm shallots,remove skin and keep it whole
6 garlic,sliced into 2
1 tsp fenugreek
2 stalk karileaves
2-3 tbsp oil

1. heat the oil and add in A and fry until fragrant. Add in the curry paste and a little water and fry until oil rise.
2. Add in all the other ingredients and let it simmer over a low heat. Until it is a bit thick. Remove from the heat. And serve with rice. This curry will taste better the next day.

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