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

Thursday, April 18, 2013



850 gm cabbage, Take out the cabbage leafs and wash. Then dry them make sure they are very dry before cutting into small pieces.

20-30 gm anchovies (ikan bilis) fry until crispy. Keep aside

10 gm anchovies,pounded


Salt if needed

Blend in to a paste

15 dry chili,remove seeds and soaked

4 garlic

1 big onion

1. Heat oil and add in the blend paste and pounded anchovies. Stir fry add a little water and fry until oil rise. Add in a little salt.

2. Add in the dry cabbage and mix well stir fry until the cabbage is well mix and cook (don't over cook) Don't add any water at all. Last add in the fry anchovies and mix well. Remove from the heat.



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