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, June 4, 2017



300 gm bee hoon, wash and toss

250 gm chicken meat,siced

1 stalk lemon grass,white part only

7 kaffir leaves,remove the thick centre vein.

½ chicken cube 

1 cup water

Lime juice,to your taste

Salt to your taste

1 bunga kantan,sliced finely

2 tbsp oil

Note: you can add in some prawns if you like.

Pounded coarsely

2 lemon grass,white part only,finely sliced

1 medium big onion,sliced finely

4 garlic

6 bird eye chilies,or to your taste

3 kaffir lime leaves

1.    Heat the oil and add in the pounded paste and fry till oil rise. Add in the chicken and mix well and fry till the chicken turn white.

2.    Add in the lime leaves and lemon grass mix well and add in the water, chicken stock and lime juice mix well and let it boil.

3.    Add in the salt and the bee hoon mix well and fried till the beehon is soft and cooked. Add in water if needed. Add in the sliced kantan flower and mix well. Remove from the heat and serve.

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