About Me

My photo
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

Monday, May 13, 2013



500 gm potatoes,boil with the skin
until soft peel off the skin and mash
and cool.

1 tsp turmeric powder

1 tsp chili powder

Salt to taste

A pinch of asafoetida


1 tsp mustard seeds

1 tsp ulutham parupu

1 tsp cumin,crushed

4 green chili, chopped finely

2 big onion,sliced finely

1 cm ginger,chopped finely

2 stalk kari leaves,shredded

2 stalk coriander leafs,shredded

4-5 tbsp oil

1. Heat oil and add in A and fry until the onion turn light brown. Lower the heat.

2. Add in the powders and mash potatoes and salt and stir well to mix. Stir fry well remove from the heat and let it cool. Shape into small ball.

For the batter

200 gm channa flour

11/2 tbsp rice flour

1/2 tsp baking powder

1 tsp cumin,crushed

Salt to taste

200 - 250 ml water,more or less


Oil for frying the bonda

Combine all the batter ingredients to form a thick batter. Heat the oil. Dip the potatoes balls in the batter and deep fry until golden brown.


No comments:

Post a Comment