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

Tuesday, May 14, 2013

KUAH KACANG,NASI KAPIT AND SAMBAL IKAN



KUAH KACANG ( PEANUT CURRY )



1 cup toasted peanut nuts,coarsely ground.

500 ml coconut milk

2-3 tbsp sugar

2- 1 pieces tamarind peel (asam gelugor)

4-5 tbsp oil

Salt to taste

Grind to a paste:

10 shallots
4 garlic
2 stalk serai
3cm lengkuas
3cm ginger
20 dry chili,remove seeds
2 tsp coriander seeds or powder
2 tsp fennel seeds, or powder

1. Heat the oil and add in the paste and fry until the oil rise.

2. Add in the rest of the ingredients and stir well. Let it simmer over a low heat until oil rise.


SAMBAL IKAN

2-3 ikan kembung,grill or steam remove bones and scrabble finely

200 gm freshly grated coconut,roasted
until light brown

Salt and sugar to taste

(A)

1 tsp black pepper

4 shallots

2cm ginger

2 stalk serai,sliced finely


1. Pound A until very fine,add in coconut and pound again. Add to the fish.Sprinkle a little water to make it moist add in the salt and sugar.

2. Heat a pan and stir fry ( without oil) until it became hot and dry (it must be a little moist). Serve with the nasi kapit and peanut curry.


NASI KAPIT

120gm rice

750ml water,more less

1 tsp salt

1. Cook rice in a cooker until very soft (if you need to add water add) stir it up and mash it.

2. Line tray with banana leaves. Pour in the mash rice and level it. Keep the rice over night. Cut into cubes and serve with the curry and sambal ikan.


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