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

Wednesday, May 18, 2016



300 gm tempeh,cut into small cubes

1 tbsp chilie powder

1 tbsp meat curry powder

1 tsp turmeric powder

1 tsp garam masala powder

½ tsp black pepper powder

½ tbsp fennel, pounded coarsely

3 tbsp besan flour

2 tbsp rice flour

1 tbsp caster sugar

5 dry chilies, cut into pieces

5 stalk kari leafs

A little water

Oil for deep frying

Heat the oil and fry the curry leafs and dry chilies. Remove and keep aside. Add a mix all ingredients expect the water. mix well and add a little water( look at the picture it must a bit dry not too wet) Add to the hot oil and fry the tempeh till golden brown. Remove from the oil and mix with the fried chilies and curry leafs. Serve with rice and sambar.

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