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

Friday, January 29, 2016

AKOK PANDAN



    
AKOK PANDAN

250 gm plain flour

2 tbsp rice flour

5 eggs

¾ cup sugar

¼ tsp salt

1 cup thick coconut milk

1 cup pandan juice

½ tsp green food colouring

1.    Mix all the ingredients and blend till well mix.

2.    Heat a kuih cara pan over a low heat.

3.    Pour a little oil into the holes and pour the batter till full.

4.    Cover and cook till the kuih are set. Carefully remove the kuih from the mould and turn up side down.

5.    Let it cook for a mint till it turn light brown remove from the pan.






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