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

Saturday, July 21, 2012



150gm black glutinous rice.

1 litre water

2 pandan leaf,tied into a knot

120-140gm white sugar or brown sugar ( i use brown sugar) depending on sweetness preferred.

2 tbsp sago

250ml thick coconut milk

Salt to your taste

1 tin red beans

1. Wash the rice and soak for 2 hours.

2. Drain rice and add 1 litre fresh water. Bring to the boil together with the pandan leafs,

3. Then reduce heat to low and simmer until grains are soft add in the sago  and cook .

4. The final consistency should be creamy and porridge like if it look dry stir in a cup of water.

5. Add in the sugar and cook for another 10 mints or so before removing pan from heat.

6. Combine the coconut milk and salt in a small pan. Heat gently stirring constantly until it reaches boiling point, Remove pan from heat.

7. Open the tin of beans and pour into a pan bring to a boil. Serve the porridge in small bowls with a spoon ful of the read beans and a spoon ful of the coconut milk swirled over the top.

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