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, June 21, 2017



100 gm cornflour

¼ tsp cream tartar powder

400 gm sugar

½ tsp cardamon powder

4 tbsp ghee

60 gm cashew nuts,chopped

Green food color

Cashewnuts for garnishing

 1. Mix cornflour with 11/2 cups of water and add in the tartar mix well
2. Cook sugar with ¼ cup water until sugar dissolved and slightly thick.
3. Reduce the heat and pour in the cornflour into the syrup and stir non stop  until slightly thick add in the green colour and continue to stir.
4. Add in the 1 tbsp of ghee and stir well add in the ghee little by little till well mix. Add in the chopped cashew nuts.
5. Stir till the mixer leaves the side of the pan. Pour into a greased tray and level it garnish with the cashew nuts. Let it cool before cutting

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