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, July 11, 2016



400 gm beehoon,soaked in water till it becomes soft a bit.

70 gm green chilies,sliced

200 gm onion,finely sliced

40 gm garlic, pounded

50 gm ikan bilis,pounded a bit

1 tbsp ulutham paruppu

½ tbsp mustard seeds

4 stalk kari leaves

¼ cup oil

3 cup water

4 eggs,fry and scramble

Salt to taste

Aji-no-moto,if you like,I didn’t add

1.    Heat the oil and add in the mustard seeds and ulutham paruppu. Add in the onion,garlic,chilie and curry leafs.

2.    Fry till the onions are slightly brown add in the ikan bilis and mix well let it fry.

3.    Add in the water  and salt and let it comes to a boil add in the soaked beehoon and mix well. Mix well and add in the scramble eggs .Mix till the water dry up. Serve hot with any sauce you like.

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