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, May 26, 2017



8 cups water (250 ml cup)

5 pandan leafs, knots

300 gm brown sugar, I use chap bintang

100 gm sugar, or to your taste 

A pinch of salt

30 gm  agar (jelly) soaked overnight

500 ml thick coconut milk

2 small eggs

Dessert  cups or a square tin

1.    Put the soaked agar2 and pandan leafs in a pot and pour in the water and bring to a boil. Boil till the agar2 dissolve.

2.    Add in the sugar,brown sugar and the salt mix well and let boil.

3.    Add the eggs to the thick coconut milk and mix well.

4.    Remove the pandan leafs and add in the coconut milk while stirring constantly. Till the coconut milk separated from the jelly.

5.    Pour in the cups or the tin and let it cool before transferring to the refrigerator to chill.

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