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, October 23, 2012



2 cup raw rice,soaked overnight

2 cup jaggery or brown sugar,dissolves with 1 cup of water and strain.

1 tsp cardamon powder

3 tbsp sesame seeds

2 tbsp ghee

Oil for frying

1. Rinse the rice and drain the water. Spread in a newspaper or cloth. And dry for 5 mins to absorb the water. Then grind the rice into flour, and sieve it. to get fine flour.

2. Boil the jaggery water and keep stirring it until the jaggery come to a one string consistency.

3. Now remove the jaggery from the heat and add in rice flour and mix with cardamon powder and sesame seeds. Mix well so that no lumps are formed until you get a dough consistency.Greased a bowl with the ghee and put the dough inside and rub some ghee on the top and keep it overnight.

4. The next day,heat oil. Make small ball of the dough and place in a greased plastic paper. Put another plastic paper on the top and roll it thin. Cut with a small doughnut cutter. Deep fry the adhirasam till it becomes golden colour.

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