About Me

My photo
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, July 28, 2017



600 gm chicken,cut into small pieces

200 gm biji onion,finely sliced

20 gm ginger,pounded coarsely

6  garlic,pounded coarsely

10 dry chilie,cut into pieces

150 gm tomato,chopped

1 tsp cumin powder

1 tsp fennel powder

1 tsp garam masala powder

Salt to taste

2 stalk kari leafs

½ cup water

3 tbsp oil 

1.    Heat the oil and add in the onion,garlic,ginger,dry chillie and the kari leafs mix well and fry till the raw smell disappear.

2.    Add in tomato and the spices powder mix well. Add in chicken and mix well pour in the water and add in the salt to taste. Mix well and let it cook till a bit dry and the chicken is cooked.

3.    Remove from the heat and serve with rice.

No comments:

Post a Comment