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

Monday, June 3, 2013




3 eggs

3/4 cup Castor sugar

1 tbsp ovellet


3/4 cup coconut milk

1 tsp pandan paste


1 cup flour

1/2 tsp baking powder


Fresh grated coconut  mix with a little salt.

Any food colouring you like

1. Rub oil inside the kuih ayu moulds. Fill a steamer with water . bring to a boil.

2. Beat A on high speed until creamy it must be really creamy.

3. Add in B beat and beat again until well

4. Add in C little by little and beat until well mix.

5. Now if want to make 2 colours divide the batter into 2 add any colours you like.

6. Pour a little of the batter into the mould  and arrange in the steamer tray. and steam the kuih for 3-4 minutes. Let the kuih cool down slightly before removing it from the mould. Serve with coconut mix with a little salt.


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