About Me

My photo
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

Tuesday, November 19, 2013



200gm dry noodles laksa,soaked until soft. Then boil until soft with a little oil,drain.

100gm taugeh(bean spout)

40gm chives(kuchai)cut into 3cm lengths

100gm chicken flesh,cut into small pieces

100gm prawns,remove skins

2 eggs,scramble

2 tbsp oil

4 clove garlic,chopped finely


2 tsp cilli powder

1 tsp thick soy sauce

1 tbsp oyster sauce

1 cup water

A pinch of sugar

Salt to taste

1. Heat oil and fry the garlic till light brown and fragrant. Add the chicken and prawns.

2. Add the A and water. Stir well and lot it boil. Add the laksa mee and stir fry till dry

3. Add the chives,eggs and  bean prout stir well and remove from the heat. Serve hot.


1 comment: