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

Sunday, July 22, 2012




250gm glutinous rice flour,sifted

300gm pumkin ,steam till soft and mashed.

1 tbsp oil

1 tbsp Castor sugar

Enough water to soften the dough

For coating

3 tbsp glutinous rice flour
Ang koo mould. Corn oil to brush on top of the ang koo


60ml water
41/2 tbsp sugar
2 pandan leafs,knotted
100gm green beans ,without skin soaked in water overnight then steamed for 30 mints until soft and mashed with back of a spoon

1. In a wok add water,sugar and pandan leafs. Cook until the sugar has dissolved completely. Take out the pandan leas. Add the mashed green beans.

2. Keep stirring until the mixture dries. Leave to cool.

To make the dough

1. In a bowl,add the flour, mashed pumkin,oil and sugar. Mix all together until it becomes crumbly

2. Slowly add water to make a dough. Divide the dough into portions of 60gm each and make a bird's nest. Put in one tsp of the green beans filling then enclose to make a round ball. Coat with glutinous rice flour

3. D ust the ang koo mould with a little flour and put in the dough. Press down and knock the ang koo kuih out.

4. Put the ang koo on greased banana leaf and place in steamer tray Do the same until the dough is finished

5. Steam over high heat for 5-6 mints until cooked. (wipe the top steamer cover occasionally to prevent water dripping onto the kuih) Brush corn oil on top of the ang koo.



  1. Bro, you are very talented at cooking. I hope someday I can taste your cooking.

  2. Thank you so much Kash,When are you coming anyway?...you are most welcome