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, January 13, 2016



150 gm mealmaker (small ones)soaked in hot water with a little salt. For 1 hour. Then squeeze the water out and keep a side.

200 gm sliced onions

2 tbsp oil

Heat the oil and fry the onion till fragrant. Cool it then grind into a paste. Keep a side.

200 gm tomato,chopped finely

2 tbsp oil

100 gm onion,sliced

2 green chilies,sliced

1 tsp garlic paste

1 tsp ginger paste

2 tsp chilie powder*

3 tsp coriander powder*

½ tsp garam masala*

A pinch of turmeric*

Salt to taste

Grind to a fine paste

100 gm coconut

50 gm cashewnuts

A hand ful of chopped coriander leafs.

1.    Heat the oil or ghee add in the sliced onion and fry till light brown.Add in the garlic & ginger paste mix well and fry till the raw smell disappear.

2.    Add in the tomato the * powders and lower the heat and cook for about 3-4 mints.

3.    Add in the mealmaker,onion paste, salt and 21/2 cup water mix well and it comes to a boil and let it simmer for 8-9 mints over a low heat. 

4.    Add in the coconut paste and mix well  in case if the gravy is very thick add in a little more water. When it came to a boil add in the chopped coriander leafs and close the stove.

1 comment:

  1. Hi thyaga, tried this curry and it was good the cashew nuts make it creamy.. thank you srig