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

SAGU WITH GRATED COCONUT

SAGO WITH GRATED COCONUT


200gm sago

100gm sugar or to your taste

1 tbsp pandan juice

1 tbsp cornflour mix with 2 tbsp water

Enough water to boil the sago

Fresh grated coconuts mix with salt to your taste.

Small chinese tea cups greased with oil

Food colouring of your choice


1. Boil the water in a deep pot and bring it to a boil. Add the sago and stir to keep the sago separated. Allow to boil gently over a medium flame until the sago turn translucent.(Mine in the picture is not very translucent because thats how i like mine)

2. Rinse the sago in a sieve and let all the water run out. Pour the sago back in another pot and add the sugar,pandan juice and the cornflour mixture. Stir over a low heat until the sugar melt now add in any colour you like. Remove from the heat.

3. Pour the sago into the Chinese tea cup and let it cool. Unmould the sago and serve with the coconut.
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