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

Saturday, February 23, 2013



For the coconut filling:

100 gm palm sugar,roughly chopped

75 ml water

1 pandan leaf,knotted.

If you don't have pandan leafs add in cardamon powder to taste

100gm grated coconut

1. Place palm sugar and water in a pan and cooke until sugar dissolves. Simmer for 10 mints until liquid starts to thicken and become syrupy.

2. Add in the pandan leafs or the cardamon powder,a pinch of salt and coconut and continue cooking over low heat for 10 to 15 mints until the coconut filling is thick and glossy. Most of the liquid should have evaporated. Cool and use as fillings.

For the batter:

150 gm flour

1/4 tsp salt

2 small eggs,beaten

150ml coconut milk or milk

100 ml pandan juice. if you don't have pandan juice add water.But remember that it is the pandan juice that really make this pancake very delicious.

65 ml water

1 tbsp of light oil

1. Sift the flour and the salt into a mixing bowl, make a well and add in the eggs,coconut milk and pandan juice. Using a wooden spoon gradually incorporate the flour into the liquid making a smooth batter free from lumps.

2. Thin the batter down with the additional water and stir in the oil. Mix well cover the bowl and allow batter to stand for 30 mints.

3. To fry pancakes,heat a small frying pan, preferably a non-stick pan. over a medium heat. Brush your pan with a little oil. Ensure that the pan is sufficiently hot.

4. Stir the batter. pour a spoon ful of it into the pan and immediately rotate the pan so that the batter covers the base in a thin layer. Allow batter to set and just begin to brown. Flip pancake over and allow the orther side to cook,just for a few seconds.

5. When cool place a spoonful of the filling in the centre of the pancake fold both sides towards the middle and roll the pancakes away from you. neatly enclosing the filling and creating a little parcel.

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