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 23, 2016



½ cup of dhal,soaked for 6 hours then pressure cooker till cooked. Mash it up and keep aside.

150 gm manathakali keerai.

1 tomato,chopped

25 gm anchovies,optional

60 gm onion,finely sliced

30 gm garlic,pounded coarsely

41/2 thin coconut milk

½ cup thick coconut milk

Salt to taste

For tempering

2 tbsp oil

1 tsp mustard seeds*

1 tsp cumis*

1 tsp ulutham paruppu*

3-4 green chilie or dry chilie,cut into pieces

1 tsp turmeric powder

1 tsp cumin powder

1.    Heat a pan and add in * ingredient  mix well. Add in the sliced onion,garlic and chilie stir fry till the onion turn light brown.

2.    Add in the turmeric powder and cumin powder mix well and pour in the thin coconut milk and add in the tomato and anchovies mix well and let it simmer over a low heat.

3.    Add in the vegetable and thick coconut milk mix well and let it came to a boil. Remove from the heat. I don’t like my vegetable to cook for long.

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