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

Wednesday, September 26, 2012



500gm high protein flour

100gm castor sugar

200ml warm water

110-120ml warm milk

50gm butter,melted

13gm easy blend yeast

25gm milk powder

8gm salt

1 egg


200ml milk, I use powder mix with warm water

60gm custard powder

2-3 tbsp cream corn

4-5 tbsp sugar or to taste

Combine milk with the custard powder,corn and sugar. Mix well and cook over a gentle low heat until custard thickens. Leaves aside to set and cool completely before use.


1 egg white,lightly beaten

Sesame seeds

1.Sift flour into a baking sheet,tip sifted flour into a food processor fitted with a dough blade,then stir in salt,sugar,milk powder and yeast.

2. Stir melted butter into milk and water mixture and pour into the flour mixture. Add the egg. Turn on the food processor for 5-6 mints until the dough turns smooth. Leave to rest for 5 mints. Remove dough and roll into a long roll. cut into equal pieces of 50gm each. Roll each piece into a round and allow to rest for 10mints.

3. Flatten each piece with a small rolling piece and add a tbsp of the custard filling in the centre. Pinch to seal the filling. Place buns well apart on a lightly greased baking tray. Brush lightly with beaten eggs white. Liberally sprinkle with the sesame seeds. Bake in preheated oven at 200c for 15 mints.


  1. Bro, how are you? Hope you are keeping well. Would you have ikan bilis kari recipe? Can you please email me if you have it? I searched on the internet, can't find suitable one. Thanks.

  2. Kash i am keep good here...I have the recipe and pictures with me it just that I forgot to put in the blog...anyway it is coming soon. thank you...how are you keeping

  3. Bro, I wrote to you by email a few times but did not get any reply. Anyway, I bought some ikan bilis here, that's why I thought I would ask you for the recipe. Thanks and I'm keeping ok.