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

Thursday, May 23, 2013



200 gm rice flour

70 gm cooked rice

60 gm ulutham parupu (urad dhall) soaked for 3 hours

120 gm grated coconut,white part

140 gm sugar,or to your taste

1 tsp yeast

1/2 tsp salt

1 cup water, more or less.


1. Blend all the ingredients with water like idli batter.

2. Leave it a side to ferment for about 4-5 hours it depends.

3. Heat a paniyaram pan pour some oil into the holes. Pour in enough batter to fill the holes.

4. Cook over low heat. Cook covered  until bubbles appear. And the top of the paniyaram  is cooked.

5. Paniyaram is ready when you turn it over and cooked until it is firm  and not sticky to the touch.



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