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 6, 2014


1 chicken,remove the skin and the fats and cut into pieces
21/2 cup thick coconut milk
1/2 cup kersik
2 turmeric leaves,shredded finely
2-3 asam gelugor
2-3 tbsp brown sugar or sugar
Salt to taste
Grind to a paste
3 medium size onion
5 garlic
5 stalk serai
3 in ginger
1 in lengkuas
1 in fresh turmeric or 1/2 tbsp turmeric powder
20 dry chili,remove seeds and soaked. I use the big
type of dry chili for the nice red colour and less hot.But I
only use 5 of it.
 Heat the oil and add in the grind paste and fry until the oil rise. Add in the chicken and mix well then
 pour in the coconut milk,sugar ,kersik and salt. Cooked until the oil rise then add in 1/2 of the turmeric leaves. Cook until the chicken is cooked and the gravy is a bit thick. Garnish with the remaining turmeric leaves.
1 kg glutinous rice
2 tbsp turmeric powder
2 pieces asam gelugor
2 cups thin coconut milk
1 cup thick coconut milk
1 tbsp whole black pepper
1 tsp salts
 Boil water in a steamer
1. Soak glutinous rice with turmeric powder and asam gelugor overnight,  Remove the asam gelugor wash drain the rice
Place the rice on in a tray
Steam for 25 minutes over rapidly boiling water.
2. Scoop the rice into a large bowl and pour in the thin coconut milk.
Stir and add in the black pepper, then cover and steam for another 10 minutes.
3.When rice is almost cooked, stir in the thick coconut milk.
Continue steaming until the rice is cooked. Serve with the chicken rending.

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