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

Sunday, October 29, 2017



200 gm rice,soaked for 10 mints,then drain the water and dry. Then grind very coarsely. Keep a side.

100 gm grated coconut

50 ml oil

2 tsp ghee

2 tsp coconut

1 big onion,finely sliced

1cm ginger,chopped

11/2 tsp kadalai paruppu

1 tsp musard seeds

11/2 tsp ulutham paruppu

2 stalk kari leafs

½ tsp asafetida powder

2 dry chilie, broken

2 green chilie,sliced

550 ml water

Salt to taste

A bit of sugar if you like

1.    Heat a pressure cooker and heat the oil,coconut oil and ghee add in the mustard seeds,ulutham paruppu and kadalai paruppu then add in the onion, ginger and kari leafs then the coconut fry till very fragrant and the onion turn light brown.

2.    Add in the asafetida powder then pour in the water and add in the salt and sugar and let it comes to a boil.

3.    When it is boiling add in the rice rava little by little and stirring  continuously  till all the rava is finish.

4.    Cover the pressure cooker and pressure cook for I whistle. Let it cool then open it and give it a stir serve warm.

No comments:

Post a Comment