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 5, 2013



Sift together:

400 gm glutinous rice flour

2 tbsp rice flour

10 pandan leaves,cut finely

2-3 tbsp water

Pound or blend pandan leaves and take the juice and strain
set aside


150-200 gm gula Melaka,chopped finely or grated

Mix together:

200-300 gm grated white coconut

1/4 tsp salt

1. Put sifted dry ingredients in a mixing bowl. Add pandan juice and some water to mix into a dough.

2. Add in some green food colouring and knead well. Pinch out dough to about the size of a small lime and flatten it. Add a tsp of the filling in the centre. Cover up and roll dough into a ball.

3. Repeat process till all the dough is used up. Boil water in a pot and bring it to boil. When the water boils,gently drop in the small balls of odeh odeh,one at a time . Wait until it they float to the top surface,then scoop out with a perforated ladle. Shake off excess water. Roll the cooked onde onde in the grated coconut.

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