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

Sunday, January 7, 2018



700 gm mix fruit,chopped

½ cup brandy/beer/stout/rum ( Muslims can replace with tea ) 

250 gm butter

250 gm soft brown sugar

5 eggs

60 gm butter

250 gm semolina

100 gm flour

1 tsp mix spices

½ tsp almond essence

½ tsp rose essence

½ cup cashewnuts 

1.    Mix the chopped fruit with the brandy/beer/stout or plain tea and leave it aside for about 2 hours.

2.    Roast the semolina with 60 gm butter till light brown. Remove and keep it a side to cool.

3.    Line a 8x8 square tin with 2 or 3 layer of baking paper and keep a side.
4.    Sieve the flour with the mix spice and keep aside. Mix with the roasted semolina.

5.    Beat the butter and brown sugar till light and fluffy. Beat in the egg one at a time beating well after each addition.

6.    Now add in the flour and the mix fruit alternately and mix with a spoon till well combined add in the essence and the cashew nuts mix well and pour into the prepared tin and bake in a preheated oven at 170c for one hour or till cook( depends on the type of oven you use).

7.    Let the cake cool in the tin for a while then remove the paper and brush the cake top with brandy or rum ( if you are using brandy or rum only ) let it completely cool before you pack it with aluminum fold and keep it in the fridge overnight (it taste better if you keep it longer) before cutting.

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