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, December 22, 2013



500 gm grated white coconut

500 gm condensed milk (1 tin)

350 gm sugar

2 tbsp ghee or butter

1 tbsp vanilla essence

A few drop of food colouring of your choices

1 11 x 8 inches square tin lightly grease

  In a wok add in coconut,sugar and condensed milk and cook over a low heat . Stirring continuously

until it becames thick.  Add in the food colouring and stir well.

  Stir continuously until it becames very  thick add in the vanilla and butter and stir well.

Stir continuously until mixture leaves sides of the wok and when you pat it with a plastic

knife it must not stick to it.  Remove from the heat and transfer it to the tray pat it into place. Allow it to cool before cutting in to pieces.


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