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, June 11, 2015



5-6 boiled eggs

7-8 ladies finger,cut into 2 if it is very long

2 tomato,cut into 4

5 cups of coconut milk from 1 coconut

60 gm fish curry powder,mix with a little water and make into a paste

25 gm anchovies (ikan bilis) powdered or grind into a paste

30 gm tamarind paste (or to your taste) dissolve in the coconut milk

Salt to taste

For tempering

7-8 shallot,finely sliced

7 garlic,sliced

2 salk curry leaves

1 tsp fenugreek seeds

4-5 tbsp. oil

1. Heat a pan and add in all the tempering ingredients. Fry till fragrant when the onion turns light brown add in the curry paste and the anchovies paste and stir fry till the oil rise over a low heat.

2. Add in the rest of the ingredients and simmer over a low heat till cook. I add my ladies finger and tomato last because I don't like  my vegetable to be overcook.


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