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

Thursday, July 27, 2017



2 cup rice,cook and let it cool.

8 dry chilies,broken

2 big onions,sliced

1 inch ginger

100 gm garlic

2 stalk kari leafs

Tamarind juice to taste

2 tbsp urad dhall

1 tbsp kadalai paruppu

¼ tsp asafetida powder

2 tbsp oil

Heat the oil and add in the urad dhall and kadalai parupu fry then add in the dry chilies,ginger,garlic,karileafs, and onion fry till the onion turn soft add in the asafetida and mix well. Remove from the heat and let it cool. Then grind into a fine paste with a little tamarind juice. Keep aside

1 tbsp oil

1 tsp mustard seeds

2 stalk kari leafs

Heat pan with oil and add in the mustard seeds then add in the kari leafs fry well. Then add in the paste and salt and cook till the oil rise. Add in the cold cooked rice mix well and fried the rice till fragrant. Remove from the heat serve hot.

No comments:

Post a Comment