KARI LEAFS ... Malaysian flavour's

Wednesday, March 19, 2025

RENDANG AYAM

CHICKEN RENDANG Ingredients: 1 chicken 2 cups thick coconut milk [1 coconut] 1/2 cup kersik 2 pieces asam gelugor 2 leaves ...

SEMPERIT

SEMPERIT 125 gm butter 1/4 cup sugar, grind to powder 1 small eggs yolk 1/2 tsp vanilla 1/2 cup custards flour 1/2 cup cornfour 1 cup fl...

Sunday, March 16, 2025

RENDANG AYAM HIJAU 1 chicken, cut into pieces 1 cup gm thick coconut milk 1 cup water ½ cup kerisik 1-2 pieces asam gelugur,...

DOSA (THOSAI) 1 small condense milk tin 300gm rice 150 gm urad dhal ½ cup and a bit more cooked rice 1 tsp sallt 1 tsp fenugee...

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About Me

Thyaga Rajan: 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.

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