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

Tuesday, October 6, 2015



16 papadum,fry then break into haft keep a side

50 gm tamarind, squeeze with 41/2 cup water and strain keep a side

1 cup coconut milk

60 gm sambar powder*

1 tbsp chilie powder*

2 tbsp besan flour *

*Mix with a little water to made a paste

2 tomatoes,cut into 4.optional

Salt to taste

For tempring:

2 big onion,finely sliced

10 garlic,sliced into 2

2 stalk kari leafs

11/2  tsp fenugreek seeds

¼ cup oil

1.     Heat the oil and add in the tempering ingredients and fry till the onion turn light brown.

2.     Add in the masala paste and stir fry till oil rise. Pour in the tamarind water and coconut milk. Bring this to a boil and let it simmer over a low heat.

3.     When the oil are rise in the curry add the papadums and tomato mix well and taste the curry before you add in the salt. Cook till the tomatos are cooked.Serve with rice.

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