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, September 14, 2013


250 gm kangkung (convolvulus) clean and cut
20 gm ikan bilis (anchovies)
150 gm tomato,chopped
1 cup water
1 litre coconut milk
1 tsp turmeric powder
Salt to taste
For tempering
1 big onion,sliced finely
1-2 red or green chili or dry chili,sliced
4 garlic,chopped
2 cm ginger,chopped
1 tsp cumin
1 tsp mustard seed
1 tsp ulutham parupu
2-3 tbsp oil
1. Heat oil and add the cumin,mustard seeds,ulutham parupu,oinons,garlic,ginger and chili fry until fragrant.
2. When the onion turn light brown add in the ikan bilis stir well add in the tomato and turmeric powder and stir well and stir fry until the oil rise. Pour in the water and let it boil.
3. Add in the kangkung and stir well. Add in the coconut milk and salt. Stir well and bring this to a boil.(I don't like to over cooked the vegetable) remove from the heat.

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