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 19, 2015



10 egg,boil and remove the skin fry till light brown. ( I didn't fry )

8 cup thin coconut milk or water (250ml cup)

1 cup thick coconut milk

1 cup dhall, soaked ( i soaked overnight )and pressure cooked with 2cm chopped ginger

,6 garlic and 1 tbsp cumin seeds  till soft.With 2 ½ cup water

4 small potatoes,cut into 4

2 tomato,cut into 4

5-6  long beans,cut into 2cm long

2 small brinjal,cut into 4, I did't add because I didn't have

2 small carrots
3-4 small green chilis add in whole.

1 tbsp of tamarind juice

Salt to taste


1 big onion,finely sliced

2 cinnamon stick

3 cloves

3 cardamons

3 star anise

2 stalk kari leaves
1 tsp mustard seeds & cumin seeds

11/2  tbsp meat curry powder

1 tsp chili powder

1 tsp garam masala,optional

½ tsp turmeric powder

1/3 cup oil, you can use less if you want.

1.      Add in the thin coconut milk to the dhal and bring to boil. When it come to a boil add in the vegetables ( I add in the tomato and the long beans when the potatoes are cooked because I wanted it to look nice in the pictures hehe )and the coconut milk let it cook for a while till the potatoes are cooked

2.      In  another pan heat the oil and add in the whole spiced,curry leaves and onion and fry till the onion turn light brown.Add in the powder and close the heat mix well and pour into the dhal.

3.      Mix well  and add in the tamarind juice and salt let it cook till the vegetables are cooked  then add in the eggs.Let it boil for 5 minutes over a low heat.

4.      Note the gravy may look a bit watery but it will be came thick when cool.

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