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, November 5, 2015



500 gm pineapple (not so ripe pineapple ),sliced

1 tsp turmeric powder

11/2 cup water

Salt and sugar to taste

To grind into a paste:
100 gm grated coconut
2 green chilies
2 garlic
2cm ginger
1 tsp cumin
50 gm cashewnut or potukadalai

Tempering ingredients:
1 big onion,finely sliced
1 tsp mustard seeds
1 tsp urad dhal
3 dry chilie,broken into pieces
2 stalk curry leafs
3 tbsp oil

1.    Put the pineapple pieces,water and turmeric powder in a pan and bring to a boil.

2.    Add in the grind paste and mix well add in the salt and sugar. Mean while in another pan heat the oil and add in the tempering ingredients and fry till the onion turn light brown. Pour this inside the pineapple curry and mix well let it boil for about 2 minutes.

3.    Remove from the heat and serve with rice.

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