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

Wednesday, October 9, 2013



250gm pumkin,don't remove the skin,cut into cube

100gm tamarind,squeezed with 1 cup water

11/2 cup water

5-6 tbsp sugar

1 tsp ginger paste

1 tsp garlic paste

1 tbsp chilli powder

1/8 tsp asafoetida powder

1 big onion,finely sliced

2-3 dried chilli.broken into pieces

2 star anise

2 stick cinnamon

1 tsp mustard seeds

1 tsp ulutham paruppu

2 stalk kari leafs

4-5 tbsp oil

1. Heat the oil and add A fry till the the onion turn brown add in the ginger and garlic paste with a little water.
and fry till the oil rise.

2. Add the pumkins and stir well add water,tamarind water,chilli powder,asafoetida powder,salt and sugar.

3. Mix well and let it cook until the pumkin is cooked and mash.


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