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

Sunday, February 7, 2016



250 gm rice flour

1 cup cooked rice

½ ulutham paruppu,soaked for 5-6 hours

1 tsp salt

¼ tsp yeast

1 cup sago

Water as needed

1.    Grind the soaked ulutham paruppu,salt,yeast and cooked rice with 1 cup water or a bit more till fine.

2.    Pour the batter in a bowl and add in the rice flour little by little and make into a thick batter. Keep a side for it to rise 5-6 hours.

3.    When the batter has rise. Boil 2 litre water and when the water is boiling add in the sago little by little and mix well. Cook this till the sago becomes clear.

4.    Then remove from the heat and add in some water and mix well and strain it. Wash the cooked sago under a running water till it becomes cool. Strain well then add it to the idli batter mix well ( mix to the fermented batter).

For the tempering

2-3 tbsp oil

2 big onion,finely sliced

3 cm ginger,chopped finely

2-3 green or dry chilies,sliced

1 tsp mustard seeds*

1 tsp ulutham paruppu*

1 tsp cumis*

2-3 stalks curry leafs

¼ tsp asafetida powder

Heat the oil and add in the * ingredients and fry then add in the onion and fry till it turn light brown. Add in the rest of the ingredients and mix well and fry add this to the idlis batter and mix well. Heat the steamer and pour the idli batter to the mould and steam till cook.

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