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

Sunday, October 12, 2014



200 gm kadalai flour,channa flour ( tepung kacang kuda )

1 cup ghee, room temperature

1 cup sugar

1 cup water

3-4 cardamons,seed only pounded

1. Dry roast the channa flour until fragrant. Remove from the heat and sift when cool.

2. Boil water and sugar until you get one string consistency.

3. Pour the ghee and flour in a steady stream into the sugar syrup while stirring constantly over a low heat. Add in the ghee and cardamom powder and stirring. Stir until it leave the side of the pan.

4. Pour into a greased tray and let it cool. Then cut into sliced. When cooled thoroughly, store in an airtight container.



  1. so tempting ........ must try

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