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, June 21, 2014



350 gm pucuk paku,pick and clean only use the tender parts.

200 gm small prawns or 50 gm anchovices (ikan bilis)

3-4 green chilis or red chilis,sliced

1 big onion, sliced

4 garlic,sliced or pounded

2 cups second coconut milk

2 cups thick coconut milk

Salt to taste

I like to add in a little sugar,optional


1. Heat oil and add in the onions,chili and garlic fry for a mints. Add in the prawns and stir fry for a mint. Add in the pucuk paku and mix well.

2. Add in the second coconut milk and mix well let it comes to a boil. Add in the thick coconut milk and salt. Bring it to a boil. remove from the heat. And serve with rice.

NOTE: Pucuk paku is call LINGUDA in India. There are so many version in making this dish. If you like you can also add in 1 tsp of cumis seeds and 1 tsp of turmeric powder when you are frying the onions.

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