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

Monday, August 21, 2017



400 gm potatoes,cut into wedges and fry till cooked and keep aside.

1 big tin sardin.

1 big onion,finely sliced

6 garlic,chopped

2 stalk kari leafs

2 tbsp chilie powder

1 tbsp coriander powder

½ tsp turmeric powder

½ tsp cumis seeds

½ tsp fennel seeds

½ tsp mustard seeds

½ cup water

Tamarind juice to taste

Salt to taste.

2-3 tbsp oil

1.    Heat the oil and add in the seeds spices  then add in the onion and garlic fry till the onion turn light brown. Add in the kari leafs and mix well

2.    Add in the powder spices and mix well add in the water and let it comes to a boil. Add in the tamarind juice and bring to boil again.

3.    Add in the potatoes and sardin and mix well. Taste and add in the salt. Cook till a bit dry. Serve with rice.

1 comment:

  1. One of THE Best Sardine Sambal ever!! Thank You so much Anneh...it was a hit at home.