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

Friday, March 30, 2018



500 fish(mackerel),cut into cubes

2 tsp chilie powder*

1 tsp fish curry powder*

½ tsp turmeric powder*

1 tbsp ginger paste*

1 tbsp garlic paste*

1 tsp fennel, pounded.

1 cube fish stock, if you like*

Salt to taste *

3 tbsp besan flour

2 tbsp rice flour

5 dry chilie,broken

4 stalk curry leafs

Oil to fry

1.    Mix fish with all the *ingredients mix well and keep aside for 2 hours.

2.    Add in the besan flour and rice flour and mix well. Don’t add water.

3.    Heat the oil and add in a few pieces of the fish and fry till golden brown. Lastly fry the chilie and curry leafs and add to the fish.

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