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

Wednesday, September 30, 2015



200 gm raw rice

40 gm ulutham parupu

¼ cup water or enough water to make a thick batter

Oil to fry

1.    Soaked the rice and ulutham parupu for 4-5 hours.

2.    Grind or blend with water add water little by little thick you get a very fine paste.

3.    The batter must not be very thick or waterly. Add the salt and mix well.

4.    Heat the oil and when the oil is hot pour in 1 round spoon full of the batter into the oil. When the paniyam float up turn and remove from the heat. It must not cook for long  time or the paniyaram will be hard. Serve with any chutney you like.

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