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

Sunday, November 27, 2016



4 fish (600 gm) hardtail (cencaru),Remove the hard part of the fish cut into 2 and mixed with turmeric and fry until crisp.

200 gm onion, sliced into big rings

50 gm chilie green, sliced

4 tomatoes, cut into wedges

120 gm sweet taucu. I use opah nur brand

50 gm tamarind, extracted with 1 cup water and strained

1 cup water

Aji no moto. If you like

2  tbsp sugar

4  tbsp  oil


40 gm garlic

40 gm ginger

100 gm onions

5 bird eye chilie.or to your taste

1. Heat the oil and fry the ground ingredients until fragrant .

2. Add onion and saute until onions  turn soft.

3. Add in taucu and stir well, pour  tamarind juice and water and stir well. And let it boil.

4. Add in the sugar and aji no moto if use. Sign in fish and stir and simmer until the sauce thickens.

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