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, October 11, 2014



160 gm ghee,use good

250 gm flour,pan fry and cool

35 gm icing sugar,sifted

30 gm egg,beat the egg and weight

1/8 tsp fine salt

Extra icing sugar for dusting


150 gm peanut,roasted and coarsely ground.

65 gm creamy peanut butter

60 gm castor sugar

1. In a bowl mix the ground peanuts,peanut butter and caster sugar in to a paste. Form small balls (1 tsp each )

2. In bowl cream ghee,icing sugar,salt and egg. Beat on slow speed till just mixed.

3. Add flour little by little and make into a doh. Form small balls (1 tbsp each)

4. Flatten the doh and place a filling balls and wrap doh over the filling to form a ball. You can make any design you like.

5. Place the balls in a tray and bake in preheated oven at 180c for 20-25 mins. Depends on the oven. Or till cooked.

6. Cool the balls completely before dusting with the icing sugar. Store in a tin.

Note: I some time like to use 1/2 ghee and 1/2 butter for this recipe. You may need a bit more flour.

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