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, August 15, 2013



500 gm dry fish fillet,cut into cubes
and fry crispy.set a side

2 big onions,sliced

1 cup water

5-6 tbsp oil

Aji-no moto,if you like I didn't use

Salt if needed

1/2 tbsp sugar

Blend into a paste

10 dry chili,i use the big type which is not hot. You can use any type you like.Seeds remove
150 gm shallots
3 garlic
2cm ginger
200gm tomatoes

1. Heat the oil and add in the paste and fry until fragrant and when the oil rise. Add in the water, sugar and aji no moto if use. Let it cames to a boil.

2. Let it boil and when it became thick and the oil rise add in the fried dry fish and sliced onions. Cook for a while and remove from the heat. Serve with rice.


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