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 5, 2015



½ cup moog dal(skinless)

4 garlic,sliced into 2*

1 tsp cumin seeds*

2 cm ginger,pounded*

2 pinch turmeric powder*

5 cups water*

500 gm spinach,finely cut

1 tomato,chopped

1 tsp cumin powder

1 cup thick coconut milk

Salt to taste

For tempering

1 big onion,finely sliced

2-3 red chilie or dry chilie,cut into strips

1 tsp mustard seeds

1 tsp ulutham parupu

2 tbsp oil

1.     In pot add in the moog dal and the ingredients mark* boil till the moog dal turn soft. 

2.     Add in the spinach,coconut milk,cumin powder and salt mix well and let it boil.

3.     Mean while heat oil in another pan and addin the tempering ingredients and fry till the onion turn light brown. Pour this into the moog dal mixer and cook till the spinach are cook and the gravy is a bit thick.


  1. I tried this curry yerterday and instead of moog dal I used tovaram parupu. It came out so well. Thanks for the recipe. Looking forward for chicken curry recipe from you sir

  2. thank you so much for trying. will upload the chicken curry recipe soon.

  3. Thank you so much for this delicious recepi..
    Can i know what we call ( moog dhal ) in tamil please ?

  4. Thank you for your comment jasinta selvi moog dhal is pachai payaru in tamil. i use the skinless one.