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

Thursday, July 5, 2012



Thing to be remove
 300 gm kadalai parupu,soak for 4-5 hour and grind it into a coarse paste with the following ingredients

4 dry chilies

4cm ginger

1 tbsp fennel seeds

and keep aside

400gm banana flower,peel the outer skin ,remove the white flower and the hard long stem inside each flowers. Cut them up into small pieces,and immediately add them to salted water.and boil for 10-15 mints,cool,squeezed the water.

2 big onion,finely sliced

4 green chilies,finely sliced

3 stalk kari leaves,finely shredded

1 tsp fennel seeds

1/2 turmeric powder

Salt to taste,if needed

1. Mix all the ingredients to-gather, and  make a small balls out of the mixture and flatten them with your hands to the shape of vadais.

2. Deep fry them in hot oil till golden brown. Serve.

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