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 1, 2016



200 gm plain flour*

½ tsp double action baking powder*

¼ tsp turmeric powder*

1 level tsp salt*

1 tsp sugar,if you like*

1 cup water,more or less

100 gm chinese chives,cut into 4-cm lengths

100 gm bean sprouts

Vegetarian prawns

Oil for frying
1.    Sift * and add in sugar into a mixing bowl and add the water little by little to made a fairly thick batter,stir in the chives and bean spouts

2.    Look for a suitable ladle that is not too large or too deep. Ensure that it has a heatproof handle.

3.    Heat oil in a small saucepan up to a depth of 4 cm over medium heat,place ladle in the oil to heat it. After 4 to 5 mins. Lift the now hot ladle from the oil,allowing excess oil to drip off.

4.    Spoon in enough batter to fill the ladle almost to the top. Press a  vegetarian prawn into the top of the batter and gently lower the ladle into the oil. After 2-3 minutes,when the base of the fritter has formed a crust,gently prise it out of the ladle with the tip of a small knife and allow it to continue frying in the oil until golden brown all over.Repeat till all the batter is finish.

5.    Drain fritters on absorbent kitchen paper. Cool for 5 to 10 minutes before serving with the sauce.

1 cup water
1/2 sugar
4 tsp chilli powder or 5-6 dry chilie,soaked and grind
4 tbsp vinegar
1 tsp corn flour
8 garlic,pounded
Salt to taste
Mix all together and bring to a boil. Cool and serve with the fritters.

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