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 4, 2013


500 gm stingray,cut into pieces and mix with some salt and turmeric powder and fry until brown.
1 big oinon,sliced
3 small tomato,cut into wedges
3 tbsp tomato sauces,or to your taste
1/2 tbsp sugar
Salt,taste first before you add.
Blend into a paste
20 dry chili,remove seeds and soaked
5 shallots
3 garlic
1 cm belacan
1. Heat the oil and add in the blend ingredients. Fry until the oil rise. Add in the tomato sauce mix well.
2. Add in the water and sugar mix well and let it boil. When the sambal is a bit thick taste the sambal and see if you need to add in salt or not.
3. Add in the onion and tomato mix well. Add in the fish and let it cook for a while.Remove from the heat and serve with rice
Note: You can even add the fish without frying.

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