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, May 31, 2016



This is a traditional  Malay dessert. You can only find in the east coast of Malaysia.

125 gm rice flour,dry roast and let it cool then sift it.

3 large eggs

Yellow food colour, I didn’t add

1.    Cream the eggs till very frothy with a hand beater.
2.    Add the flour little by little and fold with a whisk till well fold add in the colour.
3.    Heat the oven to 200c. Heat the kuih cara pan on a stove over a low heat and rub with a little oil.
4.    Off the stove and pour the batter in the holes till full. Remove from the stove and put it in the hot oven and bake till it rise and cooked.
5.    Remove from the pan and repeat this till you finish all the batter. Let the cooked nekbat cool.

For the syrup

2 cup water

1 cup sugar

3 pandan leafs

6-7 cloves

Boil all the ingredient’s and  remove from the stove add in the nekbat and let it soaked in the syrup. Serve cold . You can add in rose essence instead of the pandan and cloves.

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