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, March 20, 2013



60 gm  cha cha,boil cha cha until soft but not very soft. Drain and keep a side.

2 medium orange colour sweet potato,peel and cut into small cubes.

2 medium sweet potato,peel and cut into small cubes

1 tapioca, peel and cut into small cubes

2 tbsp sago

1 litre coconut milk,you may need a bit more in case the bubur is a bit thick for you.

Sugar to your taste


2 pandan leafs,tied into a knot

1. In a pot add the coconut milk,the potatoes,tapioca,sago and the pandan leafs. Add let it boil over a low heat until the potatoes are cooked.

2. Add in the sugar to your taste and a little salt. Mix well and add in the cooked cha cha. Let it boil for a while.

3. If you feel that the bubur is a bit thick then add in more coconut milk. Remove from the heat and serve it hot or cool.


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