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, April 13, 2014



500 gm brinjal cut into wedges

20 gm tamarind,squeese in 11/2 cup water.

2 tbsp sugar

Salt to taste


Grind into a paste:

80 gm roasted coconut

20 gm cashew nuts

1 tsp cumin

1 medium onion

2 tbsp coriander powder

1 tbsp chili powder

For tempering

1 tsp mustard seeds

1 tsp ulutham parupu

1 stick cinnamon

2 pieces star anise

1 stalk kari leaves

1 big onion,finely sliced

4 garlic,pounded

2 cm ginger,pounded

1. Heat oil and add in the mustard seed, ulutham parupu,cinnamon,star anise,kari leaves. Then add in the onion and fry until light brown add in the garlic and ginger paste stir fry until the raw smell disappear.

2. Add in the grind paste and mix well. Add in the tamarind water mix well then add in the salt and sugar. Add in the brinjal and mix well. Cover and let it cook over a low heat until. The gravy is thick and the brinjal is cooked. Serve with rice.



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