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 9, 2014


 One of my favourite sweet. Thank so much to my close friend for this lovely recipe. You need a little practice to make those jangiris..


300 gm skinless spit urad dhall,soaked for 3 hours

3 tbsp rice flour

A pinch of soda

A about 10 cardamons remove skin

Orange colour, I use yellow colour

   Grind all the above ingredients into a smooth paste.


3 cups sugar

2 cups water

2-3 drops rose essence

Boil the sugar and water until you get the one string consistency. Switch off the flame and made the jangiris.

   Heat oil in a large shallow pan. Pour the batter in a plastic ketchup bottles (see picture). Reduce the heat and pipe in a circles,then on the top of it make smaller rounds without stopping. Fry both side and add into the sugar syrup. After a while remove from the syrup.




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