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, November 28, 2016



200 grams of white radish, cut into sticks

100 gm carrot, cut into sticks

100 gm tomatoes, chopped

150-200 gm fish the flesh only roasted or steam,slightly mashed.

100 gm onion, finely sliced

1 green chilies, finely sliced

1 red chilies, finely sliced

11/2  cups thick coconut milk

 lime juice to taste

Salt to taste

2-3 shallots

1 s / t black pepper

Slightly toasted shrimp paste, if desired

1. Boil the radish and carrot until tender. Strain  and let cool.

2. In a bowl mix fish,coconut milk,salt,pounded ingredients mix well add the lime juice to to taste.     Add  in the radish,carrot,onion.chilies and tomato mix well and serve.

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