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

Saturday, January 9, 2016



This is my version of the aviyal

250 gm French beans.

300 gm potatoes,boil then remove the skin and cut into pieces.

1 tin button mushroom,cut into 2

100 gm tomato,chopped

100 gm carrot,I didn't add because I don’t have.

4 cup think coconut milk

Salt and a bit of sugar

For grinding:

1 cup grated coconut

2-3 green chilies

1 tsp cumin

2 cm ginger

30-50 gm cashew nuts

For tempering:

3-4 tbsp oil

1 tsp cumin 

1 tsp mustard seeds

2 stalk kari leafs

1 biji onion,finely sliced

2 tbsp ginger& garlic paste

1 tsp garam masala

1.    Heat the oil and add in the cumin and mustard seeds and then the onion fry till the onion turn light brown. Add in the garlic ginger paste and kari leafs fry till the raw smell disappear add in the garam masala.

2.    Add in the vegetables and mix well and pour in the thin coconut milk mix well and bring this to a boil

3.    When the vegetable are cook add in the grind paste and mix well if it is very thick add in a little water. Add in the salt and sugar mix well and cook for another 5 minutes over a low heat

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