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, October 25, 2017



500 gm plaintan,remove the green part of the skin lightly. Cut into a big pieces  boil till cook with salt. Remove and cool.

150 gm grated coconut

100 gm onion,sliced finely

5 garlic, pounded coarsely

4-5 dry chilie,broken into small pieces

2 stalk curry leafs

4-5 tbsp oil

1 tsp mustard seeds

1 tsp ulutham paruppu

1 tsp cumin

Salt and a bit of sugar to taste

A pinch of asafetida powder

1.    Cut the chopped the plaintan into small pieces.

2.    Heat the oil and add in the mustard seeds,ulutham paruppu and cumins mix well then add in the onions,chilie and curry leafs mix well and fry till the onions turn light brown.

3.    Add in a pinch of asafetida powder and a ¼ cup water  add a little salt and sugar mix well and add in the chopped plaintan and mix well and fry till dry. Serve with rice.

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