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

Friday, July 27, 2012



250gm glutinous rice,soaked overnight and drained

3 pandan leaves,cut into 6cm length

125gm brown sugar or gula melaka chopped

60ml water

2 pandan leafs,knotted

200ml thick coconut milk

1/8 tsp salt

1. Line a base of a steamer tray with a piece of muslin cloth and arrange the pandan  leaves on the cloth. Spread glutinous rice over the pandan leaves and steam for 30-35 mints.

2. Mean while combine brown sugar,sugar,water and knotted pandan leafs in a saucepan over a gentle low heat to dissolve. Then strain the brown sugar syrup.

3. Remove the rice and mix with the coconut milk,salt and brown sugar syrup in a non-stick wok. Cook over low heat stirring constantly until the mixture becomes rich and oily.

4. Spread the wajik on a metal tray lined with a foil. Flatten out with a piece of plastic sheet and leave aside to cool and harden  before cutting into serving pieces.

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