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, April 4, 2016

RICE KHEER




RICE KHEER

1 cup soft cooked rice

21/2 cup fresh milk

1 cup thick coconut milk

½ cup condense milk

5 tbsp sugar,or to taste

2 tsp ghee

½ tsp cardamom powder

30 gm cashewnuts,chopped

30 gm almond,chopped

30 gm raisin,chopped

30 gm pistachio,chopped

3 pinch salt

1.    Add the rice,milk,coconut milk and condesense milk and cook over a low heat till it came to a boil.

2.    Add in the rest of the ingredients and cook till well mix. In case if it is too thick add a bit of water and bring to a boil. Serve hot ot cold.




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