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 25, 2016



500 gm fish,any fish you like

7-8 ladies finger,cut into 2

1 big tomato,cut into wedges

1 big onion,sliced finely

6 garlic,sliced

2 cup water

1 cup thick coconut milk

Tamarind paste to your taste,squeeze with a little water and strain

3 tbsp oil

1 tsp fenugreek seeds

2 stalk kari leafs

Salt to taste

To be grind to a paste

15 dry chilie, cut and remove seeds*

2 tbsp coriander seeds*

1 tsp cumis seeds*

½ tsp black pepper*

1 tsp uncooked rice

½ tsp turmeric powder

Dry roast ingredients till fragrant,cool and grind using a grinding stone
till fine. Wash the grinding stone with a little water and pour into the grind masala add the turmeric powder and mix well.

1.    Heat oil and add in the fenugreek seeds and mix well. Add in the onion,garlic and kari leafs and fry till the onion turn light brown.

2.    Add in the grind masala and fry till the oil rise pour in the water,coconut milk and tamarind juice mix well and let it comes to a boil and let it simmer over a low heat for 5 mints.

3.    Add in the salt,fish,tomato and ladies finger and cook till the fish is cooked.

1 comment:

  1. Hi. I was browsing and stumbled upon your blog. Its so refreshing to see someone grinding spices, old school style, on a batu lesung. It is all too easy to use a spice grinder or food processor. Thanks for sharing with us.