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 27, 2013

PANDAN KESARI


PANDAN KESARI

1 cup semolina,roasted

(A)

1/2 cup condensed milk or thick coconut milk.

2 pinch salt

70 gm sugar,to your taste

60 ghee

50 gm cashewnuts

50 gm raisins

Green food colouring

2 cups water

(B)

3 tbsp pandan juice

1. Bring 2 cups of water to boil. Add in A and mix well.

2. Let it cames to a boil again,add semolina little by little strring constantly so that there will be no lumps.

3. Add in the pandan juice and stir well.Cook stirring all the while over gentle heat till it thicken and cooked. Remove from the heat and press into a tray and cut into pieces when cool.
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