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, October 10, 2014

ACHU MURUKU



ACHU MURUKU

220 gm rice flour,sifted

60 gm plain flour

1 cup sugar,you reduce to your taste,grind into powder.

500 ml coconut milk

1 large egg

A pinch of salt.

1. Sieve the rice flour and plain together with a little salt.

2. Beat the egg well.

3. Mix the flour, sugar, egg and slowly add thick coconut milk to make a smooth batter of pouring consistency

4. The batter should be mixed well without any lumps, add 1-2 tbsp of water if it is too thick.

5. Heat the oil and let the achu  rest in the oil for a couple of minutes.

6. Take the mould from the oil and dip it into the prepared batter. Ensure that only 3/4th of the mould is dipped into it.

7. Allow the batter to coat the mould

8. Now slowly immerse the mould into the hot oil. The batter will slowly slide off the mould. If it does not, loosen it slightly with a fork.

9. Deep fry until golden brown.

EGGLESS ACHU MURUKU

110 gm rice flour

40 gm plain flour

65 gm sugar,grind to powder

1 cup coconut milk

A pinch of salt

Method same as above






 

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