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

Wednesday, November 12, 2014



300 gm black glutinous rice

3 tbsp sago

2 litre water

2-3 pandan leafs,tied into a knot

Sugar or brown sugar to your taste

500 ml thick coconut milk

Salt to taste

1. Soak the rice for 1 hour,drain and add the water and pandan leaf.

2. Bring it to a boil,then reduce the heat to low and simmer until the grains are soft add in the sago and cook until the sago are cook. In case if it look dry add in more water.

3. Add in the sugar to your taste and let it simmer for a mint. Remove from the heat.

4. Mix the salt and coconut milk together. Serve the porridge in small bowls with a spoonful of the coconut milk.

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