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 28, 2012



200gm meehoon,soaked in water till soft,drain.

200gm chicken ball,sliced

200gm Chinese cabbage,sliced


2 pip garlic,chopped

1 medium onion,sliced finely

1 red or green cilli,sliced


2 tbsp oyster sauce

1 tsp black pepper powder

Salt and a pinch of sugar

1 cup water

2 tbsp oil

1. Heat the oil and add in A and fry until fragrant. When the onion turn light brown add in the chicken balls fry well.

2. Add in the sauce,black pepper powder,salt and sugar mix well. fry for a while and add in the water and let it boil.

3. When the water is boiling add in the mee hoon and stir well, Stir fry until the water dries a bit. Last add in the Chinese cabbage and stir well. Don over cook the cabbage. Remove from the heat. And serve hot.

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