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 2, 2015



800 gm tuna fish,cut into pieces

2-3 pieces asam gelugor or tamarind juice to taste (must not be very sour)

5 cup thick coconut milk

5-6 green chilis,keep it whole

Salt and brown sugar to taste

1 cube ikan bilis stock or chicken stock cube

Grind to a paste:

200 gm shallots

40 gm garlic

50 gm ginger

50 gm lengkuas (galangale)

15 gm belacan

35 gm fresh turmeric

30 gm dry chili, soaked, I use a big kind of a chili I am not very sure of the name
this chili bring out a very beautiful red colour when cooked but it is not hot
if you like this curry hot then you can add in a few bird eye chilis.

1. Heat a oil in a pan and add in the grind paste and fry until the oil rise.

2. Add in the rest of the ingredients and cook till the fish is cook and the gravy is thick.

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