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, January 18, 2015



2 cups glutinous rice flour

2 tbsp plain flour

Salt to taste


Sesame seeds to roll

For the fillings

200 gm green beans,soaked for 4-5 hours

Brown sugar or sugar to taste

1/2 cup grated coconut

A pinch of salt

Boil the green bean till cooked and the water dries up. Add in the rest of the ingredients and cooked until dry cool.  Make into small balls keep a side.

Mix the 2 kind of flour and in the salt mix well. Add water little by little until you get a doh which don't stick to your hand. Make into balls as big as a golfball. Put in the filling and roll into a ball and roll it in the sesame seed. Keep a side for 1 hour. Heat oil and fry the balls in a low heat until it is light brown.

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