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

Sunday, September 22, 2013



1.5kg fish,you can use any kind of fish you like.

50 gm tamarind,soaked in 1/2 cup water and extract juice and strain.

21/2 cup water

2-3 stalk bunga kantan,sliced finely

10 stalk daun kesum ( polygonum leaves)

Salt and sugar to taste

1/2 cup oil

To blend into a paste

20 dry chili,remove seeds and soaked

20 shallots

2 cloves garlic

20 gm belacan

7 stalk serai

30 gm fresh turmeric root

1. Heat the oil and fry the blended ingredients until fragrant.

2. Add in the tamarind juice,water,bunga kantan (Keep some for garnishing )  dan daun kesum and bring to a slow boil.

3. Add in the fish,salt and sugar to taste. Simmer for 10 mins. Before serving Sprinkle with the garnishing.


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