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

Friday, August 3, 2012

KUIH TALAM PUMKIN

KUIH TALAM PUMKIN


Pumkin layer (A)

300gm mashed pumkin

100gm green pea flour

250gm sugar

900ml water

A pinch of salt


Coconut milk layer

350ml thick coconut milk

270ml water

50gm green pea flour

80gm sugar

1 pandan leafs

Salt to taste

1. Use 2 pans in one pan add in A and mix well. You have to cook both batter at the same time. In another pan add in B and mix well.

2. Over a low heat cook both the batter until think. Pour into a lightly greased pan 8cm cake tin. alternately and slowly stir to made into a marble. Let it cool before cutting.
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