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

Wednesday, July 11, 2012



350gm long beans.

1/2 cup water

1 tsp coriander powder

1 tsp chili powder

1/4 tsp turmeric powder

2 garlic,pounded

1cm ginger,pounded

Salt to taste

For tempering (A)

1 big onion,finely sliced

1/2 tsp mustard seeds

1/2 ulutham paruppu,

2 stalk kari leaves

2-3 tbsp oil

1. Heat the oil and add in A and fry until fragrant. Add in the garlic and ginger and fry until the raw smell disappears.

2. Add in the long bean stir for a mint. Add in the water and the rest of the ingredients and let it cook until the water dries up and the long is cooked. Serve with rice.



  1. Delicious stirfry! My mum makes the same...yummy! :)

  2. Your mum too...our mums know the best...very delicious with rasam..thank you