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, September 2, 2016



Original recipe from AMY BEH


400 gm golden syrup

½ tsp bicarbonate of soda

11/2 tbsp alkaline water

100 gm corn oil

550 gm plain flour

Thick soy sauce for colour

Mooncake moulds

1.    Combine golden syrup,alkaline water and sifted bicarbonate of soda into a basin. Add oil. Mix with a wooden spoon and allow to rest for 4-5 hours.

2.    Add a bit of soy sauce and stir well. Fold in the flour gradually and mix evenly to form a smooth, soft dough. Do not knead. Let the dough rest for another 6-7 hours or over night.

3.    Divide dough into even balls,each weighing 40 gm (depends on your moon cake mould size ). Roll out the balls of dough between 2 sheets of plastic wraps. Wrap filling (depends on the type of filling you are using)with the dough, making sure that the filling is completely sealed.

4.    Lightly dust the mould with flour,tapping out any excess flour. Press the ball of dough into the mould and lightly tap out the mooncake. Place on a grease baking tray.

5.    Bake in a preheated oven at 180c for 10 minutes. Remove and leave to cool for 1-2 minutes. Brush with beated egg glaze. Return to bake for another 8 minutes or till golden. Don’t over bake.Let it stay overnight before you serve.

To made the egg glaze:

2 egg yolks
1 tsp water
Pinch of salt
Thick soy sauce for colour

Mix well and strain. If you are a vegetarian you can just glaze it with corn oil.

Note: The pandan paste which I use to made this mooncake is ready made lotus seeds pandan paste.


250 gm split green beans, soaked over night or for 4-5 hours.

100 gm sugar,or to your taste
100 ml coconut milk

70 ml corn oil

2 pinch of salt

11/2 tbsp wheat starch

1 tbsp pandan paste

Green colouring

1.     Put the soaked green beans in a shallow pan. cover with boiling water with 1 cm depth. Steam  in a steamer over medium heat about 30 minutes or till the beans are cooked.

2.    Drain the  beans and mashed up the beans and press througha fine sieve. You will get a very smooth green bean puree.

3.    Put the puree in a non stick pan and add I the coconut milk,sugar,oil and salt  mix well. Cook over a medium heat until moisture is reduces by two-thirds.stir in the flour in batches and stir to combine well between each addition.

4.    Reduce the heat to low and simmer add in the pandan paste and green colouring  mix well. Stir constantly till it becomes thick. Transfer into a large bowl and let it cool down completely . follow the instruction of the mooncake recipe to divide into portions, then shapes into ball shapes.

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