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

Monday, January 11, 2016



5 salted egg, boil till cooked let it cool and cut into 2 and remove the egg from the shell.

150 gm shallots,finely sliced

50 gm garlic, sliced

60 gm fish curry powder,mix with a little water and make into a paste.

30 gm tamarind mix with some water and squeeze out the juice.

4 cups thin coconut milk

1 s/t fenugreek seeds

2 stalk curry leaves

2-3 tbsp oil

Salt to taste

1.    Heat the oil and add in the fenugreek seeds,onion,garlic and kari leaves fry till the onion turn light brown.

2.    Add in the curry paste and mix well cook till the oil rise. Pour in the coconut milk and the tamarind juice.

3.    Mix well and let it boil and simmer till it becomes a bit thick over a low heat.

4.    Add in salt to taste and mix well add in the salted eggs. Serve hot with rice.

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