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 31, 2012



1 cup thick coconut milk

3 pandan leafs,if you have

20gm agar-agar (jelly)

11/2 cup condensed milk

1 tsp vanilla essence

1/4 tsp salt

4 cups water

2 difference food colouring

I did't add any sugar,for me this sweet  is enough. But in case you like it very sweet then you can add some sugar to your taste.

1. Boil water with the agar-agar and pandan leafs.Cook over low heat until agar-agar dissolves.

2. Add condensed milk and stir to dissolve, remove the pandan leafs. strain. into another pan.

3. Stir in the coconut milk. Let it get heated a bit just warm. add in the salt and vanilla.

4. Take out about 1/2 cup of the jelly and divide into 2 portions. then add 2 differences food colouring to the 2 portion and refrigerate till firm,chopped up into small pieces.

5. Pour the rest of the jelly into 20cm tray. Let it set a bit,then stir it up and add in the coloured jelly and stir. Chill until set, Then cut into desired sliced and serve

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