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

Thursday, October 23, 2014



500 gm young jackfruit, it must be really very young ones
not like the one I use. I can't get the younger one so I got not choice. Rub some turmeric and salt on the jackfruit pieces and fry until light brown. keep aside

4-5 tbsp ghee

3 medium size onion,sliced very finely

3 green chilis,sliced

1 tbsp ginger and garlic paste

150 gm tomato,chopped


1/4 tsp turmeric powder

1/2 tsp chili powder

1 tsp coriander powder

1 tsp biryani powder

1/2 tsp cumin powder

1/2 tsp fennel powder


1/2 cup yoghurt

1/4 water or milk

1/2 cup chopped mints leaves

1/2 cup chopped coriander leaves

Salt to taste

11/4 basmati rice,( I use jasmine pusa gold basmathi rice) soaked for 1 hour.

15 cashew nuts

30 gm raisin

2 tbsp ghee

1 tsp biryani powder

Mix some yellow colour with water and about 2 tbsp

21/2 cup water

1/2 cup thick coconut milk

Some mints leaves,cashew nut and raisins for garnishing.

1. Cook the rice with ghee,biryani powder,cashew nuts,raisin,water and coconut milk. In a electric rice cooker until 3/4 done. Pour in the yellow colour in one side of the rice. Cover the pot and keep a side.

2. Heat pan with ghee and fry the onions till light brown. Add in the ginger garlic,ginger paste greens and mix well fry until the raw smell disappear. Add in the tomato and fry until oil rise. Add in A with a little water mix well. Add in fried jackfruit and mix well. and let it cook for a mint. Add in the yoghurt,mint  and coriander leaves and  mix well let cook. remove from the heat.

3. Stir the rice. Take a oven proof dish and prepare a fine layer of the jackfruit mixture followed by a rice layer repeat until all the rice and jackfruit mixture is finished. Cover the dish with aluminium foil and bake in a microwave for  10 minutes. Serve hot.

Note: If you are not a vegetarian you can add 1 cube of chicken stock.


1 comment:

  1. Unusual, must give this a try as have never though of using jackfruit in a biryani!!!