About Me

My photo
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

Saturday, September 16, 2017

VEGETARIAN THAI GREEN CURRY



VEGETARIAN THAI GREEN CURRY

250 gm vegetarian chicken

300 gm long brinjals,cut into cubes

200 gm tomatoes,cut into wedges

7-8 kaffir lime leafs

A few whole chilie padi

2 pieces asam gelugor,or to your taste

4-5 tbsp oil

41/2 cup coconut milk

Salt and sugar to taste

To be grind into a paste

7 serai, chopped

6 green chilie,chopped

10 bird eye chilie

100 gm onions,chopped

7 garlic,chopped

3cm ginger

3cm lengkuas

1 whole coriander chopped with the root

2 tsp turmeric powder

1 tsp white pepper powder

1 tsp cumin powder

2 tsp coriander powder

Grind all the above spice together 

1.    Heat the oil and add in the grind paste and fry till the oil rise. Add in the kaffir lime leafs and stir well.

2.    Add in the asam gelugor and mix well add in the brinjals and the coconut milk mix well and let it comes to a boil and cook till the brinjals are cooked.

3.    Add in the vegetarian chicken,tomatoes,whole  chilie padi ,salt and sugar to taste. Cook till the oil rise. Serve with rice.






Monday, August 21, 2017

SARDIN SAMBAL WITH POTATOES



SARDIN SAMBAL WITH POTATOES

400 gm potatoes,cut into wedges and fry till cooked and keep aside.

1 big tin sardin.

1 big onion,finely sliced

6 garlic,chopped

2 stalk kari leafs

2 tbsp chilie powder

1 tbsp coriander powder

½ tsp turmeric powder

½ tsp cumis seeds

½ tsp fennel seeds

½ tsp mustard seeds

½ cup water

Tamarind juice to taste

Salt to taste.

2-3 tbsp oil

1.    Heat the oil and add in the seeds spices  then add in the onion and garlic fry till the onion turn light brown. Add in the kari leafs and mix well

2.    Add in the powder spices and mix well add in the water and let it comes to a boil. Add in the tamarind juice and bring to boil again.

3.    Add in the potatoes and sardin and mix well. Taste and add in the salt. Cook till a bit dry. Serve with rice.




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.