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



500 gm plain flour,sifted

375 gm butter

4 egg yolks,grade A eggs

A pinch of salt

1 tbsp vanilla essence

Pineapple tarts cutter

2 Plastic sheets

1. In a large mixing bowl beat butter,vanilla and egg York until well mix.

2. Add flour little by little and form a firm dough.

3. Roll out a smaller portion of the dough between two plastic sheets to about 5-7mm thick. Cut out the dough with the tarts mould and  transfer to baking tray. Place pineapple jam on the tarts.

4. Bake in a preheated oven at 170c for 15 mins or until done.


1 kg pineapple

250 gm castor sugar,or to taste

6 cloves

1/8 tsp salt

  Peel pineapple,remove eyes and grate flesh finely. Place grated pineapple,sugar,cloves and salt in a heavy-based pan. Cook over low heat for an hour,stirring occasionally to prevent burning. Cook until jam is sticky and light golden yellow in colour. Cool jam before using.

Note: You may need more flour when making the dough. You can use any kind of pineapple mould you like. Now days you can buy ready made pineapple jam in supermarkets.



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