About Me

My photo
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, August 27, 2015



1 cup (170gm) semolina,roasted

1/3 cup yoghurt

50 gm carrot,grated

1 big onion,sliced finely

2-3 green chilis,sliced finely

1 stalk coriander leaves,chopped finely

2 cm ginger,chopped finely

Enough water to make a thick batter

Salt to taste

1 small pkt eno blue colour

For tempering:

1/2 tsp cumins

1/2 tsp ulutham paruppu

1 tsp kadalai paruppu

1 stalk kari leaves,chopped finely

6 cashewnuts

1 tbsp. oil

1. Heat the oil and add in the tempering ingredients and fry until fragrant. Add in the semolina and fry till well mix. Remove from the heat and let it cool
2. Well the semolina has became cool add in the rest of the ingredients expect Eno and mix well with water into a thick batter. Let it rest for 15 minutes.
3. Heat the steamer with water and bring it to a boil. Addin the eno to the batter and mix well and make into idlis. Cook for 10-15 minutes and till cook. Serve with any chutney you like.

No comments:

Post a Comment