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

Tuesday, August 28, 2012



150gm basmati rice,soaked for 1 hour

1 1/2  cup coconut milk,more or less

1 tsp ghee

4 shallots,pounded

2cm ginger,pounded

1/2 tsp cumins

1/2 tsp fenugreek

4 cardamons

4 cloves

Salt to taste

Mix all the ingredients with the rice in a rice cooker and switch on the cooker. When the rice is cook stir up and keep aside.

For tempering(A)

1 tsp mustard seeds

1 tsp ulutham parupu

4 dried chilis,broken into pieces

2 stalk kari leaves

1/8 tsp asafoetida

4-5 tbsp oil


150gm peanuts,fried

100gm freshly grated coconut

Heat the oil and add in A fry for a while add in the coconut and peanut stir well, and add the cooked rice stir well. Serve with any sambal you like.

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