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

Monday, October 26, 2015



400 gm meehoon,soaked in water till soft,drain

150 gm yellow bell pepper,cut into small cubes

150 gm green bell pepper,cut into small cubes

150 gm light orange bell pepper,cut into small cubes

1 big carrot,finely shredded

200 gm of vegetarian prawn,slice into 2

100 gm of fried cashewnuts

2 tbps vegetarian oyster sauce

2 cups water, you may need more depends on the brand of the meehoon.

Salt to taste

A dash of aji no moto,if you like

For tempering:

2 big onions,finely sliced

2-3 red or green chilie,sliced

5 garlic, pounded 

3 stalk kari leaf

1 tsp ulutham parupu

1 tsp mustard seeds

1 tsp cumis

4 tbsp oil

1.    Heat the oil and add in the mustard seeds,cumis and the ulutham parupu fry then add in the onion,chilie,garlic and kari leafs fry till the onion turn light brown.

2.    Add in the sauce mix well and add in the prawn mix well and add in the bell peppers and carrot mix and pour in the water.

3.    Bring the water to boil add in the salt,aji no moto if use and cashwenuts  then add the meehoon mix well till the meehoon is cooked and dry. In case there is not enough of water to cook the meehoon add in hot water.

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