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 20, 2016



600 gm tau foo,cut into cubes and fry don’t fry till brown.Keep aside.

150 gm big onion,sliced

5 dry chilies ,broken into pieces,if you like it 
hot add in a few bird eye chillies

½ tbsp. ginger paste

½ tbsp. garlic paste

1 tsp garam masala

¼ cup sweet soy sauce,chap kipas (if you use other brand the taste will not be the same)

2 stalk kari leafs

A pinch of aji no moto,if you like, but I did’t use.

2 tbsp oil

1.    Heat the oil and add in the onion,dry chilie and curry leaves fry till the onion turn light brown add in the paste dand mix well fry till the raw smell disappear.

2.    Add in the garam masala powder dan mix well add in the soy sauce and mix well add in the fried tau foo and mix well. Let it cook for 2-3 mints. Taste and see if you need to add salt or not. Remove from the heat and serve with rice.

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