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, September 11, 2012



250gm superfine flour*

1 tsp double action baking powder*

* sift together

1/4 tsp salt

25gm shortening

1 tsp instant yeast

125ml lukewarm water

30gm caster sugar

1/4 tsp vinegar

Enough sweet red bean fillings

1. Mix flour and salt in a big bowl add the shortening and rub into the flour.

2. Add in the yeast and mix well add in the water and vinegar and blend well to combine into a dough.

3. Knead dough well until soft and smooth. Cover and leave aside until it doubles in bulk.

4. Make round balls with the red bean paste for the fillings

5. Punch down remove dough on a lightly floured table . Shape into a long roll. Cut into even pieces about 50gm each.Roll each piece into a ball. Flatten and wrap with the filling. Pleat edges to seal and place on a cut greaseproof paper. Leave to rise about 30 mints or more. Steam pau over boiling water for 15 mints.


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