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

Tuesday, November 7, 2017



200 gm rava (semolina),roasted

1 cup yoghurt

1 cup water

50 gm grated coconut

½ tbsp ghee 

½ tsp salt,or to taste

11/2 pkt eno fruit salt

For tempering

50 gm small onion,finely sliced

2 dry chille,finely sliced

2 stalk kari leafs,finely sliced

½ tsp mustard seeds

½ tsp fennel

½ tsp ulutham paruppu

1 tbsp oil

1.    Mix the semolina,water,yoghurt ,coconut and salt together and mix it well. Keep aside for 30 minutes.

2.    Heat the oil and add in the mustard seeds, fennel and ulutham paruppu and fry it first then add in the rest of the tempering ingredients and fry it till the onions turn light brown.

3.    Pour this into the semolina batter and mix it well. Heat up the idli steamer with water and bring it to boil.

4.    Add in the eno into the batter and mix it well then pour the batter into a grease idli mould and steam till cooked. Serve with your favorite chutney.

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