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

Wednesday, May 15, 2013



6 or more boil eggs remove
 skin. If you like you
can fry the egg to a light brown.

1 small turmeric leaf,sliced finely

1 asam gelugor,or to your taste

2 tbsp chili powder

2 tbsp rempah tok mak powder

2 tbsp kersik

1 tsp aji no moto or chicken cube

500 ml coconut milk

Salt and sugar to taste

Blend to a paste

1 big onion
3 garlic
5 small onion
2cm ginger
3cm fresh turmeric
4cm lengkuas
2 stalk lemon grass

1. Heat oil and add the blend paste,chili powder and rempah tok mak fry until oil rise (use a bit more oil)

2. Pour in the coconut milk and add asam,salt,aji no moto,sugar and kersik stir well and let this simmer over a low heat until it became thick.

3. Add in the eggs and turmeric leafs and stir well. Cook for a while and remove from the heat. Serve with rice.


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