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

Thursday, July 19, 2012



500gm chicken,chopped into pieces


1/4 tsp pepper

1 tbsp sesame oil (Chinese)

Salt and sugar to taste

Season chicken with marinade ingredients for several hours or preferably overnight in the refrigerator.

2 tbsp oil

30gm young ginger,shredded finely

60gm meaty type salt fish,fry with a little oil till light golden brown and crispy. keep a side.

A few coriander leafs for garnishing.

1. Heat oil and fry ginger till fragrant (but not Crispy). Add chicken and stir-fry briskly until heated through. Dish out chicken and arrange on a steaming plate.

2. Sprinkle the fried salt fish over the chicken pieces. Steam over rapidly boiling water unti the chicken is tender. Serve immediately with plain hot rice.


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