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

Monday, November 27, 2017



½ cup semolina,roasted

2 tbsp rice flour

2 tbsp flour

¼ cup yoghurt

Salt to taste

1 green chilie,chopped finely

1 big onion,chopped finely

½ cm ginger,chopped finely

2 stalk curry leaf,sliced finely

11/2 tbsp chopped coriander leaf

2 cup water

11/2 tbsp oil

1 tsp cumin seeds

¼ tsp asafetida powder

½ tsp black pepper,pounded coarsely,if you like

1.    Mix the semolina,flour,rice flour,salt and yogurt with 2 cup water make sure there is no lumps.( in case if the batter is thick add in more water to make into a thin batter.)

2.    Heat the oil and add in the cumin seeds when the seeds crackle remove from the heat and add in the asafetida powder and curry leafs mix well and pour into the batter and mix well.

3.    Now add in the rest of the ingredients and mix well.

4.    Heat a non-stick pan and grease it lightly with oil and pour ½ cup of the batter evenly on the pan. Pour some oil around the thosai and in the middle of the thosai. And let it turn light brown and crisp then turn over and cook. Remove from the pan and serve with any chutney you like.