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, December 26, 2014



600 gm vegetarian chicken pieces

2 cup thick coconut milk

1 cup water

1/3 cup kersik

1-2 pieces asam gelugor,to your taste

2 turmeric leafs,finely shredded

4 kafir lime leafs

2-3 tbsp oil

Salt and a bit of sugar to taste

To be grind to a paste:

15 dry chilie,remove seeds and soaked. I use the big type
of chilie it is not very hot and it has a beautiful red colour.

5 shallots

3 garlic

5 lemon grass (serai)

4 cm ginger

2 cm lengkuas

2 cm fresh turmeric ( i use 1 tsp turmeric powder)

1. Put all the ingredients in a pot expect the vegetarian chicken,turmeric leaf and the kersik and cook over a low heat till it came to a boil.

2. Let it boil and when the oil rise. Add in the kersik and let it simmer. When the gravy is a bit thick add in the chicken and a bit of the shredded leafs. Stir well and cook for a while.. remove from heat. Garnish with the turmeric leafs.


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