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

Saturday, June 1, 2013




1 cup flour

1/2 tsp yeast

1 tsp sugar

1 tsp chicken stock powder

1/4 turmeric powder,if you like

20gm small dry prawn (udang gragau)

100 gm bean sprout (tau geh)

Small fresh medium prawn,shelled with tail in tact


Oil for frying

1. Mix flour,yeast,egg,turmeric,salt,turmeric,chicken stock powder and dried prawn in bowl with enough water to form a very thick batter. It must be very thick. Leave it for 1 hour to rise. Mix the chives and bean sprout.

2. Heat oil in a pan over a medium heat. Place a ladle in the oil to heat, After 4-5 mint lift the now hot ladle from the oil,allowing excess oil to drip off. Spoon in enough batter to fill the ladle  almost to the top. Press a prawn into the top of the batter and gently lower the ladle into the oil.

3. After 3-4 Min's when the base of the fritter has form a crust gently prise it out of the ladle with the tip of a small knife and allow it to continue frying in the oil until golden brown all over. Refill the ladle with more batter and continue until all the batter is used up . Serve with the sauce.


4 -5 garlic,remove skin and pounded


1/3 cup water

1/4 cup sugar

2 tsp chili powder

2 tbsp vinegar

1/4 salt

1/2 tsp cornflour

1. Mix A together and bring to a boil. Remove from the heat and add in the  garlic and stir well. Cool before use.


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