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, October 19, 2013



500 gm dates,remove seeds and chopped

1 cup boiling water

1 tsp baking soda

250 gm superfine flour

2 tsp baking powder

1/4 tsp salt

250 gm butter

200 gm caster sugar

4 eggs

250 gm cashewnuts

1/2 tsp rose essence

1/2 tsp almond essence

1. Mix the date with baking soda and boiling water and keep for 4 hours.

2. Sift the flour,salt dan baking powder together 3 times.

3. Chopped 150 gm of the cashewnuts. And the rest for arranging on the cake

4. Grease side and line the bottom of a 20cm square cake tin.

5. Cream butter and sugar until light and creamy. Beat in one egg at a time beating each addition well.

6. Add flour and mix in a low speed. Fold in the cashewnuts and date mixer slowly to the batter.

7. Add in the rose and almond essence mix well. Pour into the prepared tin  and and arrange the remain cashewnuts on the top.  bake in a preheated oven 160c for 45 minutes or until cook. Then turn out onto a wire rack to cool completely.



  1. this cake looks moist and delicious...

  2. Yes ady it is very moist and very fragrant too. Thank you