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, February 29, 2016


NASI ULAM( herba salad rice )

400 gm cooked rice

2-3 tsp black pepper, pounded

6 shallots,finely sliced

300 gm dry fish fillet,any kind of fish fry and pounded coarsely

4-5 tbsp kerisik (roasted coconut)

2-3 bird eye chillies,chopped,if you like

 A bit of sugar to taste

16 daun kesum Vietnamese mints,sliced finely

2 stalk ulam raja (cosmos caudatus ) sliced finely

1 bunga kantan ( torch ginger ) sliced finely

4-5 daun kaduk (piper sarmentosum ) sliced finely

1 stalk lemon grass, pounded the white part only

Lime juice to taste

Salt to taste

1.    Mix the salted fish,black pepper,kerisik,lemon grass,sugar,bird eye chilie and lime juice together.

2.    Put rice in a big bowl and mix all the rest of the ingredits and the salted fish mixer together. Mix well, adjust the taste with salt and lime juice. Garnish with torch ginger and roasted coconut.

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