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, August 12, 2012



1 chicken,cut into small pieces

2 tomatoes,chopped

2 tbsp meat curry powder

1 litre thick coconut milk

1 chicken cube,optional

1/2 cup oil,

Salt to taste

Grind to a paste

10 dry chili,remove seeds

10 shallots

2 garlic

1cm ginger

2 stalk lemon grass

1cm lengkuas

1 tsp coriander

1/2 tsp cumis

1/2 tsp fennel

For tempering

2 stick cinnamon

4 cardamons

4 cloves 

2-3 stalk kari leafs

1. Heat the oil and add tempering ingredients. and fry until fragrant, add in the paste and curry power fry until oil rise.

2. Add in the tomato and chicken cube if using stir fry for a while. Add in the chicken and coconut milk and cook until the chicken is cooked and the gravy is thick. Remove from the heat and serve.


  1. Bro, is this your style rendang? To my knowledge the Malay style uses roasted coconut flakes(kerisik) and no curry powder.

  2. Suman...please came...and thank you

  3. Yes kash...this is more of a indian rendang as you can see that i did even add in the turmeric leaves as well...thank you