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

Saturday, March 5, 2016



30 gm agar2,soaked in water for 3 hours and drain.

2 cup sugar,or to your taste

300 gm red beans,soaked and boil till soft and mashed it up

1 cup thick coconut milk

7 cup water

Few drops of red colouring

About 3 pinch salt

Cook the agar2 in water,stirring constantly. Add sugar and salt. Divide into two portions. Add mashed red beans or cooked red beans in one portion and mix. Pour into a cake tin and let it set.

Add coconut milk to the other portion and bring to boil. Pour on the top of red bean and chill. When both portions have hardened, slice and arrange in a dish and serve.

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