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, November 4, 2015

PEANUT COOKIES



PEANUT COOKIES


180 gm ,roasted and skinned


130 gm castor sugar


190 gm plain flour


1/8 gm fine salt


½ cup peanut cooking oil or corn oil


Garnish


White and black sesame seeds


Glaze


1 egg yolk mix with 1 tbsp water



1.    Finely grind the peanuts. Set aside. In a bowl,combine sugar,flour,salt and peanut mix well.


2.    Add in the oil little by little and mix into a dough. Take ½ tbsp of  dough and form a smooth balls. 


3.    Place in a tray and brush top of cookies with the egg glaze. Sprinkle the sesame seeds. Place the cookies on a grease tray 2cm apart. Bake in preheated oven at 180c for 15 minutes or till cookies are golden and firm to the touch,with slight craking.


4.    Cool before storing in an airtight jar lining each layer of cookies with baking parchment. 






2 comments:

  1. Hi good day. Im a vegetarian and i don't take egg. Can you recommend other ingredients to subsitute the egg yolk for glazing. Thank you.

    Regards,
    Mrs. Kaur

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