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

Sunday, August 7, 2016



500 gm pumkin,cut into cubes with the skin.

½ cup skinless green beans,roasted till light brown.

2 cm ginger, ponded coarsely

4 garlic

3 green chilie,sliced

2 cups water

1 big tomato,chopped

Salt and a bit of sugar to taste

To be grind into a paste

1 cup grated coconut

1 tbsp cumin

1 tsp fennel seeds

1 tsp turmeric powder

For tempering

1 big onion,finely sliced

4- dry chilie,broken into pieces

1 tsp mustard seeds

1 tsp ulutham paruppu

2-3 stalk kari leafs

½ tsp asfoetida

3-4 tbsp oil

1.    Cooked the roasted green bean with 2 cups of water,ginger,garlic and green chilie in a pressure cooker for 3 whistle.

2.    Add in the  pumkin and 3 cups of water and cook till cames to a boil.

3.    Add in the tomato and the grind paste and let it cook.

4.    In another pan heat the oil and add in the mustard and ulutham paruppu mix well.

5.    Add in the onion,dry chilie add curry leafs stir fry till the onion turn light brown add in the asafotida  mix well and pour into the pumkin mix well. Add in the salt and sugar. When the pumkin is cooked remove from the heat.

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