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

Thursday, February 8, 2018



1 cup dhal,soaked overnight

250 gm minced chicken meat

7 dry chilies, (or to your taste) broken

2cm ginger,chopped finely

3 garlic,chopped finely

1 tsp fennel seeds, pounded coarsely

¼  tsp turmeric powder

1 tsp garam masala

4 stalk kari leafs,finely sliced

2 big onion,finely sliced

Some chopped coriander leafs

Salt to taste

Oil for frying

1.    Take ¼ cup of the soaked dhal and keep aside, grind the rest of the dhal with dry chilies and fennel seeds till coarsely fine paste. Grind without water.

2.    In a bow mix all the ingredient’s. Heat oil and take some of the mixer and make into a vadai shape and fry till golden brown. Serve with rice.

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