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

Wednesday, June 11, 2014



300 gm ladies finger,sliced finely

Salt to taste,if needed


Pounded coarsely

20 gm anchovies

4 garlic

1 tsp chili powder

For tempering

1 big onion,finely sliced

1 tsp mustard seeds

1 stalk kari leaves

1. Heat the oil and add in the tempering ingredients and fry until fragrant. Add in the pounded ingredients and stir well.

2. Add in a little water and stir until the oil rise. Add in the ladies finger and mix will. Stir fry until dry and the ladies finger is cooked.



  1. Dear Mr. Thyaga Rajan.

    Today, I read your blog for the first time. I am unable to say in words how happy I am to find these recipes. I cooked your sting ray fish curry with tomatoes and ladies fingers fried with anchovies. I replaced ladies fingers with long green brinjals. It was very delicious, indeed. I just read that you learnt most of your cooking from your mother. Unfortunately, I was unable to do so. I am looking forward to reading your blog and recreating your dishes. Thank you so much for sharing some of these time forgotten simple dishes. God bless.

  2. Thank you so much Premah for visiting and trying out my recipes. There are alot more new recipes coming soon.