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, June 5, 2013



1 cup cooked rice

1 cup plain flour

1 cup rice flour

1/2 cup sugar, or to your taste

11/3 cup water,more or less
The batter must be not very thick or very thin.

1/2 tsp yeast

1 tsp eno fruit salt plain

Grated coconut mix with salt

Food colouring, if you like

1. Blend rice,rice flour,flour,sugar and yeast with water till fine.

2. Pour in bow and let it stand for 4-5 hour or until it fermented.

3. Stir in the eno and stir well. Divide into parts if you want to add colours. or you can just make it plain. Let it stand for 15 mins.

4. Pour into small greased chinese tea cups. And steam for 10 mins or until cooked. Serve with coconut.


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