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, March 10, 2013

CORNFLOUR BROWN SUGAR HALWA



CORNFLOUR BROWN SUGAR HALWA


150 gm cornflour.

200 gm brown sugar, melt with a little water and sieve.

100 gm sugar

60 gm ghee

10 cardamon,remove skin and pounded into powder. Or 2 pandan leaves.

700 ml coconut milk from 1/12 coconut.

40 gm cashwenuts,broken into pieces

2 pinch of salt


1. Mix all the ingredients in a pan  make sure there is no lumps.

2. Cook over low heat,stirring continuously with a spoon.

3. Until mixture boils and is thick and smooth. Stir until thick.

4. Put the mixture in a greased tray,press the mixture down to form an even compact layer. Garnish with cashwenuts. Let it cool before cutting.






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3 comments:

  1. Thank you so much Hema for your comments and for trying out my recipes.Sure more new recipes on the way...Happy cooking

    ReplyDelete