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



180 gm butter or buttercup

360 gm caster sugar

3 large eggs,this is very important you must use large egg or 4 small ones

Sift together

300 gm superfine flour

1 full tsp double action baking powder

1 tsp full bicarbonate of soda

Blend into a puree

100 gm orange,remove the seeds only and chopped up, buy the
orange with thin layer skin.

3 tbsp orange juice (thick sunquick)

1/2 cup water

1/4 tsp orange essence,optional

Blend all the ingredients accept the essence to a fine puree
add the essence and keep aside. Must be 1 cup.

20cm square tin,grease with butter and line the bottom with a piece
of plastic paper.

Before you start to make sure that you bring your steamer to a boiling point.

1. Beat the sugar and butter until light and creamy

2. Add egg one at the time and beat well. Now pour this batter into a bigger bowl and add flour alternately with the orange puree. Use a whisk to fold in the flour. Don't beat.

3. Pour into the cake tin and cover tin with a piece of aluminium foil or cover with a tray. Make sure the water don't drip on the cake. Steam over rapidly boiling water for 1 hour 15 minutes. or until done. Remove and cool before cutting.


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