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

Monday, June 1, 2015



5 Ikan kembung ( Mackerel ) you can use any type of fish you like.

110 gm ladies finger, since mine was small i put in whole,if it is big then you cut into 2

200 gm tomatoes,cut into 4

500 ml ( 2 cups ) thick coconut milk

500 ml thin coconut milk

1 tbsp tamarind paste,mix with a little water

Salt to taste

To be grind into a paste:

60 gm onion

30 gm ginger

5 garlic

3 green chili, you can add in more if you like it a bit hot.

11/2 tsp cumis

11/2 turmeric powder

For tempering

1 big onion,finely chopped

2 red chili,cut into 2

2 stalk kari leaves

1 tsp cumis

1 tsp fenugreek seeds

1 tsp mustard seeds

3 tbsp oil

1. Heat the oil in a pan. Add in the tempering ingredients and fry untill fragrant and when the onion turn light brown. Add in the grind paste and fry until the raw smell disappear and the oil rise.

2. Pour in the thin coconut milk and add in the fish and tamarind water. Stir well and bring to a boil. Add in the thick coconut milk,tomatoes and salt to taste. Mix well and let it came to a boil. Add in the ladies finger and cover the pan and remove from the heat. I don't like to overcook my ladies finger. If you like it soft then you can add when you add the thick coconut milk. Serve hot with rice.


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