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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