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

Sunday, October 6, 2013


500gm vegetarian fish,sliced and fried
1 tomato,cut into wedges,optional
1 stalk bunga kantan,shredded
10 stalk vietnamese mints(daun kesum),shredded.
60gm tamarind,squeezed with 31/2 cup water and drain.
(add tamarind to your taste)
3 tbsp vegetarian oysters sauce,optional
Salt and sugar to taste

1/2 cup oil
Grind into a paste
20 dried chilli,remove the seeds and soaked
( I use the big kind of a dry chili which is not hot,and
I only use 10 chillis)
20 shallots,chopped
7 stalk serai
30gm fresh turmeric
2 garlic,chopped
1. Heat the oil and fry the grind ingredients till fragrant and when the oil rise. Add the tamarind juice,salt,vegetarian sauce and sugar ( if you like your gravy watery please add more water)
2. Let it boil and simmer over a low heat until the oil rise add in the tomatoes. It is always better if you add the fried vegetarian fish just before you serve. Pour the gravy over the fish and sprinkle with the bunga kantan and v mints.


1 comment:

  1. Looks interesting will definitely try it out, good job with the dish. The presentation looks pretty pleasing and appetizing as well.