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, August 10, 2016



125 gm kadalai paruppu or skinless green beans,if you are using kadalai paruppu soaked for 4-5 hours then boil till soft with a little water. If you are using green beans dry roast till light brown then boil till very soft.

100 gm sugar,or to taste

80 gm grated coconut

1/2 tsp cardamom powder

1 tbsp ghee

Mix all the ingredients in a pan and mix and cook over a low heat till it becames a paste. Let it cool then made into small balls.

For the skin

300 gm plain flour

2 tbsp ghee,more or less


Yellow food colour if you like


1.    Put the flour,salt and ghee in a bowl and rub with your finger.

2.    Add water little by little till you get a soft and very pliable dough.

3.    Cover with a wet cloth and keep a for 1 hour.

4.    Heat a griddle. Roll out a ball of dough put the fillings on it and bring the edges of the pastry to the center to enclose the fillings.

5.    Gently press the top and roll out to form a flat chapatti like pastry. Brush with ghee put on the hot griddle and fry both sides. Serve hot with tea or coffee.

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