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

Tuesday, January 5, 2016



150 gm anchovies,fry till crispy and keep a side.

200 gm petai,sliced

1 tbsp sugar

1 red chilie,sliced

Tamarind juice to taste

Salt to taste,if needed

To grind into a coarsely paste:

20 bird eye chilies

2-3 green chilies

4 garlic

2 big onion

1 inch belacan

1.    Heat some oil and add in the grind paste and mix well till the oil rise.

2.    Add in the sugar,tamarind juice and mix well cook this till the oil rise.

3.    Add in the petai and red chilie and mix well and let cooked. Then add in the fried anchovies and mix well taste before you add in the salt. Mix well and remove from the heat. Serve at onces. 

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