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, July 6, 2016

LOMPAT TIKAM




LOMPAT TIKAM

(A)
100 gm rice flour
30 gm flour
2 cup pandan water,slice 6 pandan leafs finely sliced and blend with water and strain.
2 t/s sugar
¼ s/t alkaline water
A bit of green food colour

(B)
500 ml thick coconut milk
3 t/s cornflour
Salt to taste

(C)
300 gm brown sugar
100 gm sugar
200 ml water
2 pandan leafs

For the pulut
1 cup  glutinous rice
A pinch of salt
Red and yellow food colour
Water

1.    Mix all the ingredients A and stir over a low heat till a bit thick remove from the heat and stir well. Pour in a grease kuih ayu moulds and steam till cooked. Remove the kuih when it is cool.

2.    Mix ingredients B over a low heat till it is thick (not very thick ) and remove from the heat and keep a side

3.    Mix and boil ingredients C till the sugars dissolves and thick. Remove the pandan leafs and keep aside

4.    Steam the glutinous rice and divide into 2 parts add red colour to one part and yellow colour to the other part.

5.    To serve put in the steam rice in the middle of the kuih and pour the white sauce around it. Then pour the brown sugar syrup and serve.







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