About Me

My photo
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 17, 2012




150gm self-raising flour

150gm light brown sugar

11/2 tsp mix spice

1 tsp bicarbonate of soda

100gm sultanas

1/4 tsp salt


2 large eggs,beaten

100gm butter,melted

Zest of 1/2 orange

1/2 tbsp orange juice

250gm grated pumpkin

Some grated pumpkin and green Cherry's for topping.

1. Put A in a large bowl and stir to combine.

2. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients until combine.

3. Stir in the pumpkin and pour into a 19cm greased tin and bake in a preheated 180c oven until done. Remove and cool the cake.

Cheese frosting

150-200gm cream cheese

40-45gm butter,softened

50-100gm icing sugar,sifted

1/2 orange zest

1. Beat to gether  till smooth and creamy,then using a palette knife,spread  over the cake and top it with the grated pumpkin and green cherrys.

No comments:

Post a Comment