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

Saturday, November 4, 2017



200 gm kadalai parupu,soaked for 4-5 hours

2 tbsp rice flour

1 tbsp fennel seeds

1 tsp chilie powder

1/4 tsp turmeric powder

2 dry chilie,broken

3 cm ginger, finely chopped

1 big onion,finely sliced

2 green chilies,finely sliced

3 stalk kari leafs,fine sliced

Salt to taste

Oil for frying

1.     Blend the paruppu,dry chilie,ginger and fennel seed into a thick paste.

2.    In a big bow add in the blend paste,sliced onion,sliced green chilie and kari leafs add salt and mix well.

3.    Heat the oil and take a little of mixture and press thinly  into a circle and drop it into the hot oil and fry till golden brown. Fry all till the batter finish. Serve with tea.

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