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

Friday, May 3, 2013



150 gm very ripe banana,peeled and

2 tsp lime or lemon juice

150 gm castor sugar

150 butter

150 gm self-raising flour

3 medium eggs,beaten

A pinch of soda bicarbonate

1. Line base of a 18cm round cake tin with grease proof paper. Preheat oven to 170c

2. In a bowl mash the banana with a fork and stir in the lime juice. Set a side

3. Cream butter and sugar until light and fluffy. Pour the egg in a little at a time beating well in between additions.

4. Using a metal spoon fold in haft the flour and soda without over-stirring or beating the mixture. Fold in the mashed banana until well incorporated and then finally the rest of the flour.

5. Turn the mixture out into the prepared tin. Hollowing out the middle slightly to prevent it rising to a dome in the middle. Bake in the preheated oven for about 40 mints or until cake is well risen and golden brown.

6. Allow cake to cool in the tin for 10 mints before running a knife around the edge and turning it out to cool on a wire tray.


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