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

Sunday, February 24, 2013




300gm glutinous rice,washed and soaked overnight

200 ml thin coconut milk

1 tsp salt

1 pandan leaf,tied into a knot

1. To make the rice layer, place in a shallow square cake tin 20cm in a steamer. Mix the coconut milk and salt together and add this to the rice. Bury the pandan leaf in the rice and steam over rapidly boiling water until rice is cooked 30 mint.

2. Remove pandan leaves and fluff rice up with a fork. then using a bahanan leaf press the rice down to form an even compact layer. Steam for another 15 mint.


3 medium eggs

200 ml thick coconut milk

180 gm sugar

100 ml pandan juice

4 tsp corn flour

2 tbsp + 1 tsp flour

1. To make the custard layer in a mixing bowl,combine the eggs,coconut milk and sugar,strring with a spoon . Add in the pandan juice,corn flour and flour. Stir well until smooth and free from lumps.

2. Strain mixture into a metal bowl and sit this bowl over a a pan of gently simmering water. Stir continuously until custard just begins to thicken do not overcook. Pour this over the rice layer. Steam over very gentle heat until set about 25 mint.Avoid opening the steamer as this will only allow heat to escape and lengthen the cooking time.

3. Allow the serimuka to cool completely before cutting.


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