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

Friday, October 11, 2013


240gm butter
225gm castor sugar
4 eggs
100gm durian flesh,mashed

Sifted together

240gm self-raising flour

1 tsp bicarbonate of soda

2-3 tbsp milk

Greased and line a round 20cm cake tin.                                                                         


1. Cream butter and sugar until light and fluffy. Add eggs,one at a time beating well.
2. Fold in the sifted flour with a metal spoon,alternately with the durian flesh and milk.

3. Pour in mixture into prepared tin and bake in preheated oven 180c for about 1 hour.

4. Test the cake with a wooden skewer. If it comes clean,the cake is cooked through.Remove from the oven. And cool thoroughly.


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