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

Tuesday, August 16, 2016

ROSE HALWA



ROSE HALWA

150 gm tang mien flour

250 gm sugar

A pinch salt

800 ml water

70 gm cashewnuts,chopped

1 tsp rose essence

80 gm ghee

Red food colouring

Some pistachios and chopped almond for garnishing

1 greased 20 x 15cm tray

1.    In a nonstick pan add in the salt and flour and add water little by little and mix till there is no lumps.

2.    Heat the pan and cook stirring till it becomes a little thick add in the sugar and food colourings. Keep stirring and when it becomes thick add in the ghee and stir.

3.    Stir till the ghee is well mix add in the rose essence and chopped cashewnuts mix well till it leaves the side of the pan and very clear.

4.    Pour into the tray and smooth the surface and garnish with the chopped almond and pistachios. Let it cool before cutting.





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