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

Saturday, July 11, 2015



1/2 cup mung dhall (skinless green beans)
5 cups water
100 gm cha cha ,boil in hot water till 1/2 soft and strain. In case you cannot get the cha cha in your place you can replace it with vermicelli breat it a bit
1 cup thick coconut milk
1/3 tsp yellow food colouring
1/2 cup condensed milk
50 gm cashewnuts,broken
50 gm raisin
2 tbsp. ghee
1/2 tsp cardamom powder
Sugar to taste, don't make it very sweet
Salt to taste
1. Boil the mung dhal with the 5 cups of water till it is cooked mash it up a bit. Then add up the vermicelli if you are using it boil over a low heat.
2. In a small pan heat the ghee and  fry the cashewnut and the raisin for a while and add this to the dhal with the ghee.
3. When the vermicelli is soft add in the ( if you are using boiled cha cha add in now) the rest of the ingredients and let it comes to a boil. Let it boil for 1 - 2 minutes. Remove from the heat and serve it as a dessert.

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