About Me

My photo
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 10, 2016



300 gm tempeh,cut into cubes and fry till crispy

50 gm anchovies,wash and pounded coarsely

100 gm petai,sliced into 2

2 big onion,cut into a big slices

2-3 tbsp oil

Tamarind or lime juice to your taste

Salt,sugar and aji no moto to taste

Pound coarsely

1 big onion

10 bird eyes chilie,or to your taste

4 garlic

½ inch belacan

1.    Heat the oil and add in the pound paste and fry till the oil rise.

2.    Add in the pound anchovies and a little ware and fry till the oil rise

3.    Add in the tempeh and mix will add in the salt,sugar and aji no moto mix well and add in the juice. Mix well

4.    Add in the sliced onion and petai mix well and stir fry. Don’t cook for long. Remove from the pan. Serve hot with rice.

No comments:

Post a Comment