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

Thursday, June 6, 2013



100 gm nellikai (gooseberry)
This nellikai i am not sure what they call
in Tamil. They are not bitter but only very sour.


A little turmeric powder

A pinch of asafoetida

Salt to taste

Pound coarsely

6 garlic,skin remove

1/2 tsp black pepper

1 tsp cumis

For tempering

1 small onion,finely sliced

2 dry chili,broken

2 stalk kari leafs

1 tsp mustard seeds

1 tbsp oil

1. Blend the nellikai with some water and sieve. Take some juice and mix with water. it must not be very sour about  500ml (2 cups)

2. Add in turmeric powder,pound ingredients,salt and asafoetida. Keep a side.

3. Heat the oil and add in the mustard seeds, onions,chili,kari leafs fry until the onion turn light brown. Pour in the  nelli juice and mix well. And let it cames to a boil. Remove from the heat. Serve with rice.


1 comment:

  1. Hi. Looks delicious.
    One question where/how do I get asafoetida from?