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, August 8, 2018



300 gm grind tapioca paste*

100 gm glutinous rice flour

Gula melaka,cut into small cubes

Grated white coconut,mix with a little salt

A little green food colouring if you like.

1.    In a bowl add in the grind tapioca paste and add in the glutinous rice flour little by little till you get a soft dough.

2.    Divide dough into small pieces and form into small balls. Flatten each piece and put a cube of gula melaka in the centre and roll again into ball. Keep a side

3.    In a pot boil water. When the water is boiling add in the balls. When the ball are cooked they will float. Scoop onde with a perforated ladle,drain and toss in the grated coconut.

*how to grind the tapioca.  Cut the tapioca into pieces and remove the skins and the tough fiber. Then cut into small pieces. Blend the tapioca with a little water not very smooth or not very coarsely. Pour into a muslin cloth and squeeze out the juice into jug. Let the juice stand for 15 minutes then carefully pour off the liquid on the top leaving behind the starch. Add the starch to paste and mix

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