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

Tuesday, August 15, 2017

SURUL APPAM



SURUL APPAM

1 cup flour

11/4 cup coconut milk,or a bit more.

1 egg, optional

¼ tsp salt

1 tsp ghee

1 tsp baking powder

Mix all the ingredients in bowl then pour in a blender and blend. Keep a side.

For the filling

150 grated coconut

¼ coarsely grind peanuts

60 gm jiggery or brown sugar,to your taste

1/4 tsp cardamom powder

1 tsp ghee

1 tsp flour

¼ cup water

1.    Bring the water to boil and add in the sugar and cook till it melts filter it to get rid of any dust.

2.    Heat back the filtered sugar and add in the coconut, ghee and peanut mix well add in the cardamom powder and the flour mix will till moist and dry. Cool

3.    Heat up a shallow nonstick frying pan over a low heat and grease it with a little ghee. Pour some batter  and swirl the pan to coat it to form a thin crepe.

4.    When the crepe is cooked . transfer it into a tray and place 2 heaped  tsp of the of the filling on the crepe and roll it up like a spring roll. Serve with tea.







Monday, August 14, 2017

SURA PUTU



SURA PUTU

500 gm shark,remove skin and cut into small pieces mix with 1 tsp turmeric and steam till cooked. Remove the bones and flaked. Keep a side.

2 biji onion,sliced finely

40 gm ginger,chopped

40 gm garlic,chopped

5 green chilies,chopped

Lime juice to taste

Salt to taste

2 tbsp oil

1 tsp mustard seeds

1 tsp ulutham paruppu

1 tsp cumins

2 stalk karileaves

1.    Heat  the oil and add in the mustard seeds,cumis and ulutham paruppu.

2.    Add in the onion,garlic,ginger,chilie and the kari leafs fry till fragrant.

3.    Add in the fish and salt mix well and fry till dry add in the lime juice and mix well. Remove from the heat.






Wednesday, August 9, 2017

POTATOES AND TAU FOO STEW



POTATOES  AND TAU FOO STEW

600 gm potatoes,remove skin and cut into wedges and fry till cook. Keep aside

600 gm firm tau foo,cut into cubes and fry,keep aside

30 gm garlic,coarsely chopped

20 gm ginger,coarsely chopped

½ tsp black pepper

1 tsp five spices powder

¼ cup thick sweet soy sauce

2 tbsp sugar

1 tbsp flour,mix with a little water

Salt to taste

31/2 cup water

3 tbsp oil

1.    Heat Add in the flour paste and mix well till the sauce becames a bit thick. Taste and add in the salt.

2.    Add in the potatoes and the tau foo and mix well let it boil. Remove from the heat and serve.

3.    the oil and fry the garlic and ginger till fragrant and light brown.

4.    Add in the water and add in the five spice powder,soy sauce,sugar
and black pepper mix well and let it comes to a boil.

5.    Add in the flour paste and mix well. Add in potatoes and tau foo mix well and let it simmer for 5 min. Serve hot with rice 






Sunday, August 6, 2017

CHAI BOEY



CHAI BOEY

For this recipe you can use any balance roast chicken or even roast beef or any kind of cooked meat.

500 gm of any kind of cooked balance meat. Here I am using roast chicken meat

400 gm of mustard green (see picture) cut into pieces.

150  gm carrot,sliced thinly

2 big tomatoes,cut into wedges

50 gm garlic,chopped

150 gm onion,sliced

10 dry chilie, cut

2 red chilie,sliced,if you like

6 sliced asam gelugor

2 chicken cube

1 tbsp thick soya sauce

2-3 tbsp oil

2 litre water ( 8 cups)

1.    Heat the oil and add in the onion,garlic,red chilie and dry chilie fry till fragrant.

2.    Add in the water,soya sauce,asam gelugor,chicken cube and salt to taste bring it boil.

3.    Add in the meat,mustard green,carrots and tomatoes mix well and let it simmer till the vegetables are well cook. Serve with hot rice.