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

Sunday, December 10, 2017

BASIL CHUTNEY



BASIL CHUTNEY

1 cup grated coconut

¼ cup pottukadalai or cashewnuts

10-20 gm basil leafs,you can add a bit more if you like.

3 shallots

3 garlic

½ cm ginger

2 -3 green chilie, or to your taste

1 tbsp thick tamarind juice,or to your taste

Salt to taste

Water, depends if you like it thick add little water if you like it watery then add more water

2 tbsp oil

For tempering:

2 tbsp oil

1 tsp mustard seeds

1 stalk kari leafs

1.    Heat the oil and add in the sliced shallots,garlic,ginger,nuts and green chilie and fry till the shallot turn soft.

2.    Add in the basil leafs and mix well add in the coconut and fry till well mix and fragrant. 

3.    Remove from the heat and let it cool. Then grind with salt and tamarind juice and a little water into a coarse paste. Remove and pour into a bowl.

4.    Heat oil and when the oil is hot add in the mustard seeds and kari leafs mix well and pour into the chutney mix well. Serve with thosai,idli or rice.





Tuesday, December 5, 2017

MASH TAU FOO SAMBAL



MASH TAU FOO SAMBAL

500 gm firm tau foo,mash coarsely

50 gm ikan bilis, soaked and dry

1 cup water

Tamarind juice to taste

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

Salt to taste

Just a bit of sugar to taste

1/3 cup oil

Grind into a fine paste:

25 dry chilie, soaked

150 gm onions,sliced

5 garlic,slice

1 cm belacan

1 tbsp chilie powder

1.    Heat the oil and fry the ikan bilis till crispy.

2.    Add in the grind paste  and fry till the oil rise or till the raw smell disappear.

3.    Add in the water and cooked till the oil rise add in the tamarind juice,sugar and taste and add the salt.

4.    Add in the tau foo and mix well. If needed add in a bit more water cooked till a bit dry and the oil rise.




Sunday, December 3, 2017

CUSTARD HALWA



CUSTARD HALWA

1 cup custard flour

¾ cup sugar,or to your taste

5 cup thick coconut milk or milk

½ tsp cardamom powder,

A pinch of salt

4-5 tbsp ghee

Chopped almonds, cashew nuts and pistachio

1.    In a pan mix all the ingredients and cook over a low heat till it becomes thick and lives the side of the pan.

2.    Pour into a grease tray and garnish with the chopped nuts. Cut it when it is cool.




Thursday, November 30, 2017

TAU FOO VARAVAL



TAU FOO VARAVAL

500 gm firm tau foo, coarsely mash must have some big pieces as well. 

2 big onion,finely sliced

1 cm ginger,pounded

5 garlic,pounded

1 big ripe tomato,chopped

3 tbsp meat curry powder

½ tbsp chillie powder

1 tsp garam masala powder

1 tbsp tamarind juice, optional

Salt to taste, must taste a bit salty

½ cup water

A pinch of aji no moto,if you like ( I don’t add)

1 tsp fennel seeds

4 stalk curry leafs

4 dry chilies,broken into pieces

1 cinnamon stick

1 star anise

3 tbsp oil

1.    Heat the oil in a nonstick pan add in the fennel,cinnamon stick and star anise stir well.  Then add in the onions,chillies and curry leafs and mix well add in the garlic and ginger fry till the raw smell disappear.

2.    Add in the chopped tomato fry till the tomato becomes soft add in the curry powder,chillie powder and garam masala mix well and add in the water.

3.    Let the water drys up a little and the oil rise now add in the salt and aji no moto if use mix well and add in the tau foo. Mix well slowly and fry till dry. Serve with rice and rasam.

Note: This is a vegetarian version. If you like you can add in some ikan bilis or minced chicken or minced prawn. Taste before you add in the tamarind juice if you like it a bit more sour then you add. The tomato is already sour.