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, April 20, 2018



200 gm salted fish bones, soaked for I hour. Drain and keep aside.

200 gm ripe tomatoes,chopped

A hand full chopped coriander leaves

Tamarind, (to your taste) squeeze in one cup of water

4 cups water

6 garlic, pounded

1 big onion,finely sliced

¼ tsp turmeric powder

¼ tsp  asafoetida powder

1 tsp mustard seeds

2 stalk kari leaves

1 cube of ikan bilis stock,if you like,I didn’t add.

1 tbsp oil

Dry roast and grind coarsely

1 tsp black pepper

1 tsp cumin seeds

2 dry chilies,broken

1  tbsp coriander seeds

1.    Heat the oil and add in the mustard seeds,kari leafs and onion. Fry till the onion turn light brown. Add in the chopped tomato and fry till soft.

2.    Add in the turmeric powder and the asafetida powder mix well. Add in the dry fish bones and mix.

3.    Add in the grind powder and garlic mix well and pour in the water and tamarind juice. Bring it to a boil  and boil till the bones are well cooked. Taste and add salt if needed. Add in the coriander leaves and mix well. Remove from the heat. Serve with rice.


  1. This is something new i shud really try!!!

  2. You provide the best food items for a healthy leaving. I am really really inspired by your post. Thanks for sharing.