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 19, 2012



700gm chicken cut into small pieces

11/2 cup thick coconut milk

60gm kersik

1-2 pieces asam gelogur

1 tsp cumin powder

1 tsp fennel powder

1 tsp turmeric powder

1 tsp coriander powder

1 turmeric leaf,shredded finely

7-8 tbsp oil

Salt and a bit of sugar to taste

Grind to a paste

20 dry chili,remove seeds and soaked

6 shallots

6 garlic

3 stalk serai

2cm ginger

2cm lengkuas

1. Heat oil and add in the grind ingredients and the powders mix with a little water. Fry until oil rise.

2. Add rest of the ingredients and stir well, cook until oil rise and the chicken is cooked. If you like you can cook until dry.


  1. Anna there's an award waiting for you in blog, please collect it from:

  2. Kash...what do you mean by ...if only?

  3. If only..I can buy daun kunyit,kerisik and asam gelugor here,to make the rendang.

  4. Kash so you can get serai and lengkuas there? ok it is very easy to make the kersik,roast some coconut and pound it until it becames a paste...if you don have the asam keping use tamarind juice..just forget the turmeric leafs...

  5. Sorry Bro, I mistyped, I can't get those things here. As for asam keping, I cooked gulai sotong one day with tamarind, rasanya memang tak sama,hehehehe but ok. Thanks for the kerisik tip.