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, October 22, 2015



200 gm rice flour,dry roasted,cool

½ tsp salt

1 tbsp ghee

Boiling hot water

1.    Put the rice flour in a bowl.Add salt and ghee and mix well.

2.    Pour hot boiling water little by little and stir till you a dough.

3.    Let it cool a bit then knead into a smooth dough. 

4.    Grease your hand with some ghee. Place a ball of the dough and flatten it on your palm.

5.    Put a ball of the filling in the centre. Gather the dough up to form a dumpling. 

6.    Put in a steaming tray and steam for about 10 minutes.

7.    To made the colourful dough just divide the dough and mix with any colour you like.


200 gm grated coconut

150 gm brown sugar (melt with a little water and strain )

25 gm white sesame seeds

100 gm roasted peanut,grind coarsely

2 tbsp ghee

1 tsp cardamom powder

½ cup water

 In a pan add in the water and the brown sugar and let it cames to a boiling. Add in the rest of the ingredients and cook till dry and moist. Cool and made into little ball. Use as the filling

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