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

Thursday, February 4, 2016



300 gm glutinous rice, soaked for4-5 hours

150 ml pandan juice,blend some pandan leafs with some water and strain and take the juice.

1/8 tsp lime paste

150 gm grated white coconut mix with

¼ tsp salt and keep aside

Banana leaves

Rubber bends

Brown sugar syrup:

120 gm brown sugar

1/3 cup water

1 pandan leaf,tied into a knot

1.    Combine pandan juice and lime,ensuring that lime is completely dissolved. Place rice in a tray and pour in the pandan mixture and mix well.

2.    Wash the banana leafs. To soften the leave pass it quickly over flame,one at a time. Divide the rice into portion Now fold the leafs in a cone and put in some rice into it. Then fold the leaf into a tringle  secure with a rubber band. Do this to all the rice till done.

3.    Boil a pot of water. Place the wrapped lopes into it and make sure that all the lopes are submerged in water. Cook for 2 hours or till the rice is cooked.

4.    Remove from the pot and let it cool completely before serving. Remove the banana leafs and roll the lopes in the grated coconut. Put in a plate and pour the syrup and serve.

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