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

Friday, July 22, 2016



500 gm fish,you can use any kind of fish you like, rub with a little salt and fry. Keep it a side

3 tomato,cut into wedges

2-3 green chilie,sliced

2 big onion,sliced

¼ cup thick sweet soy sauce

1 cup water

Salt if needed

¼ cup oil

For grinding

20 dry chilies,cut into pieces and soaked

2 big onions

5 garlic

2cm ginger

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

2.    Add in the soy sauce and water mix well and let it boil.

3.    Taste the sauce add salt if needed. Add in the tomato,green chilie and onion mix  well.

4.    Add in the fry fish and let it boil. Remove from the heat and serve with rice.

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