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, October 17, 2012



150gm tang meen fang flour, is wheat starch flour were gluten is remove.(gluton free flour)

100gm sugar,more or less

250gm beetroot,remove the skin and cut into piece,and blend with water. and sieve take only the juice.

600ml beetroot juice

1/3 cup ghee

1/8 tsp salt

Chopped almond or cashewnuts

Mix all the ingredient's and stir over a low heat until. It becomes thick and the batter leaves the side of the pans. Remove and pour into a tray. Level it and garnish with
chopped almond or cashewnuts



  1. yummy n inviting..
    happy to follow u...
    would be glad if u follow back :)

  2. Thank you Subhie Arun...will follow your blog