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, July 2, 2012



150gm flowering chives,cut

3 pieces tau foo,cut into 4 and deep fried until light brown.

1 tbsp dried prawns,soaked dan drain

1/3 cup water

2 tbsp oysters sauce

1/2 tsp sugar

Salt if needed.


2-3 tbsp oil

1 medium onion,sliced finely

1 red chili,sliced

1. Heat the oil and add in A and the dry prawns. Fry until fragrant add in the water,sauce,sugar and salt if needed. Stir and let it boil.

2. Add in the tau foo and stir well, let it cook. When the water drys up add in the chives and stir fry until the chives are 1/2 cook. Dish up and serve hot with rice


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