About Me

My photo
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, April 27, 2013



600 gm ikan tongkol,clean and cut into pieces.

100 gm kerisik

2-1 asam gelugor

2 tbsp meat curry powder

2 turmeric leaves,sliced finely

2 curry leafs,if you like

1/2 cup oil

4 cup thick coconut milk

Salt and a bit of sugar

Blend into a paste

12 dry chili,seed remove and soaked
8 shallots
4 garlic
2cm ginger
2cm lengkuas
3 serai

1. Heat the oil and add in the blend paste and curry powder mix well add in the curry leave if using.

2. Fry the paste until oil rise. Add in the coconut milk,asam gelugor,salt and sugar stir well and it it came to a boil over a low heat.

3. Let the gravy cook until a bit thick then add in the fish pieces and kersik and stir well let this cook until the oil rise.

Note: This dish taste better the next day



  1. thank you for putting up all those wonderful recipes! malay cooking has not yet "arrived" in europe, and i am excited to try put those recipes, they look soo interestin. i ahave one small suggestion though: if you take the time to research the english names for ingredients westerners are unfamiliar with, it will be much easier to read the recipes. (example lengkuas=galangal)

    1. dont worry! google translate is around...