About Me

My photo
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 30, 2012

PURPLE YAM JELLY

PURPLE YAM JELLY


500gm purple yam,remove the skin and cut into small cubes.

150gm sugar,or to your taste

1 tbsp jelly powder

1 litre thick coconut milk

1 pandan leaves

A pinch of salt

1. Mix together all the ingredient in a pot and cook over a low heat.

2. Let it cook until the yam turn soft. Mash it up and stir well.

3. Pour in any kind of mould you like. And let it cool.  refrigerate until firm and cold.

Note: There are 2 type of purple yam one is very purple and one which of very light purple.

.

No comments:

Post a Comment