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, July 26, 2015



300 gm rice flour

4 1/4 cups water (250ml cup)

1 1/4 tsp alkaline water

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/4 tsp pepper,if you like

1 1/2 tbsp cooking oil

1 20cm tin greased with oil and line the bottom with a piece of plastic paper.

1. Mix all the ingredients with water and sieve into a pan. Mean while heat your steamer with water and bring it to a boil.

2. Cook over a low heat till it became a little thick must be of a pouring consistency. If there is any lumps mash it up. Pour into the greased tin and cover the tin steam for 1 hour or till cook. Cool it over night. Cut into small cubes for frying.

To fry the kuih kark:

70 gm chives ( kucai )

170 gm beansprouts

2 eggs,scramble and keep aside

6 garlic,pound to a paste

1 tbsp chilie powder

1 1/2 tbsp thick  sweet soy sauce,or to your taste

1/2 tsp black pepper powder,if you like

A little water

1/2 chicken stock cube

Salt and sugar to taste

4-3 tbsp oil

Note: You can add in prawns and chicken meat if you like.

1. Use a nonstictking pan. Heat the pan with oil and add in the garlic fry till fragrant and when it turn light brown add in the Water,chili powder,pepper,chicken stock,sugar,salt and soy sauce mix well.

2. Add in the kuih kark cubes and eggs mix well and stir fry. Add in the beansprouts and cives mix well and stir fry for 2 mints. Remove from the heat. And serve hot.

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