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

Tuesday, April 5, 2016

TIRUNELVELI HALWA



TIRUNELVELI HALWA

This is my version of the halwa and it is very easy to make. I am using  tang mien flour which is glutton free.

150 gm tang mien flour

½ cup brown sugar, mix with a little water and boil till the sugar melt and sieve it and cool and use it.

100 gm sugar

A pinch of salt

1 tsp cardamom powder

60 gm cashewnuts,chopped

80 gm ghee

600 ml water

Add all the ingredients accept ghee in a pan and cook over a low heat stirring all the time. Stir till it becomes thick add in the ghee little by little and stir till it separate from the pan. Pour into a grease tray and let it cool before cutting.





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