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

Wednesday, January 10, 2018



100 gm banana flowers,remove the 2 white things ( see pictures below ) wash and dry.

½ cup besan flour

½ cup rice flour

1 tsp fennel,pounded

½ tsp chilie powder

½ tsp chicken stock granules, optional

¼ tsp asafoetida powder

Salt to taste

Oil for deep frying

1.    Mix all the ingredients expect the flowers and oil together in a bowl.

2.    Add water little by little to make a very thick batter.

3.    Heat the oil. Add the flowers into the batter and mix make sure all the flower are cover with the batter.

4.    When the oil is hot add the flowers one by one into the oil and fry till golden brown.

5.    Remove and put on kitchen paper. When you have finish frying all the flower. Put them on a microwave safe plate and microwave for I mints take it out and put back and microwave it again for 1 mint ( must be very careful when you do this it may get burn )Take out and let it cool. It will became very crispy if you microwave it. It doesn’t matter if you don’t want to microwave it.

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