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

Friday, September 26, 2014



250 gm glutinous rice,soaked over night.

150 gm brown sugar/ gula Melaka, or to your taste

1 pandan leaf, knotted

1/2 cup water.

1/2 coconut,grated white mix with salt to taste

2 tbsp glutinous rice,dry roast in pan until light brown.optional

1. Mix the pandan leaf and brown sugar in pan and add water boil until thick. Remove the pandan leaves and strain.

2. Heat a steamer and put the soaked glutinous rice in tray and level it. Add water just to cover it (not too much )

3. Steam until 1/2 cooked. Remove the tray from the steamer. Mix the rice well add in the brown sugar  and mix well. Steam again until cooked. Serve with the coconut and the black eye beans.

Black eye beans

100 gm black eye beans,soaked over night

60 gm brown sugar


Salt to taste

1. Boil the beans until soft. Strain the beans and add in the brown sugar and salt and cooked until dry. Serve this with the pulut.

Note: For the white glutinous rice the method is the same just use sugar instead of brown sugar.

The roasted glutinous rice is for garnishing



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