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



1.5 kg fresh yellow noodles,

200 gm beansprouts,scalded

2 cucumber,finely sliced

4 tau foo,deep fried and sliced
For the gravy:
500 gm sweet potatoes,boil with the skin until cooked,remove skin.
200 gm roasted peanuts,blend to powder.
200 gm ripe tomato
200 ml tomato sauce
400-300 gm vegetarian mutton or chicken
sliced into 2
30 gm tamarind,mixed with 100ml water and strained
(Tamarind is to your taste)
A dash of msg
1.5 litre water,if you like your gravy watery then add in more water.
Salt and sugar to taste
5-6 tbsp oil
Grind together:
10 dried chilies,seeded and soaked
( I use the big kind of dried chilies which is not hot and
I only use 5 )
10 shallots
4 cloves garlic
4 stalk serai,bottom only
1 cm lengkuas
1 tbsp chili powder,optional
( I use because the chili I use is not hot,if you use this
then your gravy will be too hot)
1/2 tbsp turmeric powder
1. Blend sweet potatoes,peanuts,tomato with a little water into a smooth paste. Mix with the water and tamarind juice. Keep a side.
2. Heat oil in fry the grind paste until oil rise. Add in the vegetarian meats and mix well. Pour in the mix sauce and stir well. Bring to a simmering boil over low heat for 15-20 minutes. In case if the gravy is too thick for you add in more water and let it boil again( I like my gravy thick). Put the gravy aside and reheat when to serve
Note: For a Non vegetarian version add 400gm chicken or prawns instead of vegetarian meat. And add in 2 cube of chicken cubes to the gravy.
And serve with sliced hard boiled eggs.


1 cup self raising flour

2 tbsp rice flour

1/4 tsp baking powder

2 big onion,finely sliced

1/4 turmeric powder

A dash of msg

Salt and sugar to taste

Oil for frying

1. Mix all ingredients together and with water and made into a very thick batter. Heat oil dan drop in 2 tbsp of the batter and fry until golden brown. Remove and drain on several layers of absorbent kitchen paper. When cool cut into pieces and serve with the mee rebus.

To serve,put some mee and beanprouts and cucumber into individual serving bowls and pour hot gravy over. Garnish with the tau foo and cucur and some red chilies if you like.




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