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, December 14, 2013



1.kg pomfret,clean and cut into pieces
2 stalks torch ginger(bunga kantan),sliced finely

2 tomato,cut into 4
10 stalk polygonum leaves
80 gm tamarind

2 cube ikan bilis stock,if you like
3 cup water
1/2 cup oil
Salt and sugar to taste

Blend or grind together
20 dry chilles,seed remove and soaked
I use 10 big dry chilies. like the one in the pictures.
20 shallots
20gm belacan

2 garlic
7 stalk lemon grass
30gm fresh turmeric
Blend into a fine paste.

1. Add 1/2 cup water to the tamarind, soak for 5 mints and extract juice. Strain. Heat the oil and fry the blended ingredients until fragrant and when the oil rise.
2. Add the tamarind juice, 2 cup 1/2 cup water,torch ginger and sliced polygonum leaves, and bring to a slow boil. Add the fish and tomato and season to taste with salt and sugar. Simmer for another 10 mints.
3. Before serving sprinkle with extra  torch ginger and polygonum.

1 comment:

  1. very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
    chakkara pongal recipe