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, October 19, 2016

KUIH KETAYAP



KUIH KETAYAP

300 gm flour

1 tsp salt

1 egg

300 ml thin coconut milk or water (more or less)

3-4 pandan leafs,finely cut

1 tbsp corn oil

For the filling

200 gm brown sugar,boil with a little water and strain.(I use bintang brand brown sugar)

2 pandan leafs,knotted

250 gm grated white coconut.

½ tbsp flour,mix with a little  water

A pinch of salt.

To make the fillings

Mix all the ingredients except the flour in a pan and cook stirring till a bit dry add in the flour mixture and well. Remove the pandan leafs and let it cool.

To make the batter

1.    In bowl mix the flour, egg,salt,finely sliced pandan leafs add a little water and made into thick batter.

2.    Pour this in a blender and blend till the pandan leafs is well grinded. If you like you can add a bit of green food colouring.

3.    Add in the rest of the water and made into a not very thin or not very tick batter. Add in a bit of more water if needed.

4.    Heat a mall non stick pan over medium heat. Dip a small piece of a cloth in oil and lightly brush the pan.

5.    Stir the batter pour spoonful of the batter into the pan and immediately rotate the pan so that the batter covers the base in a thin layer. Allow batter to set and just begin to brown. Flip pancake over and allow the other side to cook,just a for a few seconds.

6.    Turn the pancake out onto a plate. Continue making the pancake. Stacking the finished ones on top of each other as you go along.

7.    Place a spoonful of the filling in the center of the pancake,flod both sides towards the middle and roll the pancake away from you, neatly enclosing the filling and creating a little parcel. Serve with tea.





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