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

Tuesday, June 23, 2015


300 gm cauliflower
1 small tomato,chopped
1/3 cup thick coconut milk
1/3 cup water
1 tbsp sambar powder
Salt to taste
And 2 pinch of sugar
For tempering:
2 big onion,finely sliced
3 garlic,chopped
2 stalk curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin
2-3 tbsp oil
1. Heat oil and add in the tempering ingredients and fry until the onion turn into light brown. Add in the tomato and mix well let cook till soft.
2. Add in the sambar powder dan mix till the oil rise. Add in the cauliflower,coconut milk.water,a 2 pinch of sugar and salt to taste. Mix well and cover the pan and cook over a low heat. Stir now and then till the water dries up and the cauliflower is cooked. Serve with rice.
Note: In case you don't have sambar powder you can replace it with meat or fish curry powder.


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