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

Monday, September 5, 2016



500 gm small potatoes,boil till cook then remove the skin keep in fridge over night ( it taste better this way )

1 tbsp oil or ghee

1 tsp chilie powder,or to your taste

½ tbsp sugar

Salt to taste

2 tbsp  water

4 stalk curry leaves

Oil for frying the potatoes

1.    Cut the boiled potatoes into wedges. Heat the oil and fry the curry leafs remove and mash it a bit and keep aside.

2.    Now fry the potatoes till golden brown. Remove and keep aside.

3.    Now heat the 1 tbsp of oil and add in the water curry leafs,chilie powder,sugar and salt mix well and addin the fried potatoes and mix it well. Fry till dry. Remove from the heat and serve with rice and rasam.

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