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

Friday, November 10, 2017



200 gm plantain, cut into 2 and boil till cook but not soft. Cool and remove the skins the green parts only. Then grate it. Keep aside.

¼ cup grated coconut

¼ cup podukadalai,grind coarsely

40 gm dried prawns,soaked for I hour then pounded it coarsely. Optional

 1 big onion,sliced finely

1-2 green chilie,finely sliced

2 garlic,pounded

½ cm ginger,pounded

1 stalk curry leaves,finely sliced

¼  tsp turmeric powder

1 tsp fennel, slightly pounded

1 tsp garam masala powder

1 tsp sugar

Salt to taste

2 tbsp oil

1.    Heat the oil and add in the fennel seeds,onions,garlic,chilie,ginger and the kari leafs fry till very fragrant over a low heat. When the raw smell of the garlic and ginger disappear add in the dried prawns. Fry well. Add in the coconut and podukadalai mix well.

2.    Add in the turmeric powder and mix well add in the grated plantain,salt and sugar mix well and cook till the plantain becomes a little soft. Remove from the heat and let it cool. Then make into small balls.

½ cup besan flour

¼ cup rice flour

¼ tsp turmeric powder

A pinch of salt


Mix all the ingredients expect water. Add water little by little till you get a not so thick batter. Heat some oil to fry the cutlets and when the oil is hot enough take one of the plantain ball and  dip into the batter and put it into the hot oil and fry till it is golden brown . take it out and drained. Serve with rice and rasam.

1 comment:

  1. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the Chargha Recipe by Zubaida Tariq