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

Monday, August 14, 2017



500 gm shark,remove skin and cut into small pieces mix with 1 tsp turmeric and steam till cooked. Remove the bones and flaked. Keep a side.

2 biji onion,sliced finely

40 gm ginger,chopped

40 gm garlic,chopped

5 green chilies,chopped

Lime juice to taste

Salt to taste

2 tbsp oil

1 tsp mustard seeds

1 tsp ulutham paruppu

1 tsp cumins

2 stalk karileaves

1.    Heat  the oil and add in the mustard seeds,cumis and ulutham paruppu.

2.    Add in the onion,garlic,ginger,chilie and the kari leafs fry till fragrant.

3.    Add in the fish and salt mix well and fry till dry add in the lime juice and mix well. Remove from the heat.

No comments:

Post a Comment