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, September 14, 2012



500gm fresh kway teow

100gm vegetarian mutton or chicken,sliced

200gm bean sprouts

150gm chinese chives (ku chai)

Salt and a dash of pepper

6 garlic,pounded

1 tbsp light soy sauce

1 tbsp vegetarian oyster sauce

1/2 tbsp dark sweet soy sauce

1/2 tsp sugar

1 tbsp water

3-4 tbsp oil

1. Heat the oil and add in the garlic stir fry until light brown.

2. Add in the vegetarian mutton,light soy sauce,dark soy sauce pepper,salt,sugar and water stir well and add in the kway teow and stir well. Stir fry until dry and cooked.

3. Add in the vegetables and stir fry for a while. Don't over cooked the vegetables. Remove from the heat. And serve with chili sauce.

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