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

Sunday, May 12, 2013



115 gm butter,softened

2 grade A eggs

75 gm castor sugar

100 gm self-raising flour,sifted

30 ml milk

1/2 tsp vanilla

25 gm sugar

 17+9cm tin grease and line the bottom. This is a small cake.

1. Preheat oven to 160c.

2. Separate the eggs and place the whites into a bowl gradually add 25gm sugar and beat until stiff. Set aside.

3. Cream sugar and butter until pale and fluffy. Add in the vanilla and beat. Add in the egg yolk one at a time and beat well.

4. Add in half the flour and mix on a low speed until well mix. Pour in the milk in 2 additions and mix well. Mix in the balance flour.

5. Put half the egg whites in and mix in a low speed. Pour the balance of egg white in and fold in.

6. Pour the batter into the tin and level. Bake for 45 minutes or until the cake is done. Cool cake before cutting.


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