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, July 30, 2015


3 pieces tau foo,cut into cubes and fry till light brown.
100 gm butter
100 gm big onion,blend into a paste
11/2 tbsp. coriander powder
1 s/t chilie powder
1 tsp garam masala powder
1/4 cup evaporated milk
11/2 cup water
Salt and sugar to taste
To be blend into a paste:
350 gm tomato
10 cashewnuts
1 cm ginger
3 garlic
1 tsp cumis
3 cloves
3 cardamons
1 stick cinnamon
A few coriander leaves for garnishing
1. Melt the butter and add in A fry then add in the blend onion and fry till the oil rise. Add in the blend paste and mix well fry till the raw smell disappear and the oil rise. Add in the powders and mix well till oil rise.
2. Now add in the milk,sugar,salt and the water mix well and let it simmer.  In case if it look a bit dry then add in a bit more water. Add in the tau foo and cook till it became thick and the oil rice. Serve with chapatti or bread.  


  1. what is (a). do we blend that or leave that fried?
    thanks for your recipes. they are lovely.

  2. Thank you for your comment..leave them whole..

  3. Hi, what is cumis? I have learnt a lot from you..Thanks for all the awesome recipes. God Bless!

  4. Hi, what is cumis? I have learnt a lot from you..Thanks for all the awesome recipes. God Bless!

  5. Sorry mith226 it is a mistake it is cumin seeds.