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

Friday, April 20, 2018



200 gm salted fish bones, soaked for I hour. Drain and keep aside.

200 gm ripe tomatoes,chopped

A hand full chopped coriander leaves

Tamarind, (to your taste) squeeze in one cup of water

4 cups water

6 garlic, pounded

1 big onion,finely sliced

¼ tsp turmeric powder

¼ tsp  asafoetida powder

1 tsp mustard seeds

2 stalk kari leaves

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

1 tbsp oil

Dry roast and grind coarsely

1 tsp black pepper

1 tsp cumin seeds

2 dry chilies,broken

1  tbsp coriander seeds

1.    Heat the oil and add in the mustard seeds,kari leafs and onion. Fry till the onion turn light brown. Add in the chopped tomato and fry till soft.

2.    Add in the turmeric powder and the asafetida powder mix well. Add in the dry fish bones and mix.

3.    Add in the grind powder and garlic mix well and pour in the water and tamarind juice. Bring it to a boil  and boil till the bones are well cooked. Taste and add salt if needed. Add in the coriander leaves and mix well. Remove from the heat. Serve with rice.

Thursday, April 19, 2018



1 kg  mutton,I use Australia goat meat frozen. I pressure cook the meat with 2 cups of water for 6 whistle. Then I put it in the fridge overnight . the next day I remove the frozen fats and sliced the meat into pieces and save the stock.

150 gm Bombay onions,sliced

2 tomato,cut into wedges

250 potatoes.cut  into  wedges and fry till cook and keep aside.

¼ cup thick sweet soy sauce,I use chap kipas

¼ cup oyster sauce,I use Maggie

2 stalk kari leafs

2 lemon grass (serai)pounded a bit

2 stick cinnamon

2 star anise

6-7 tbsp oil

Grind into a paste:

10 dry chilies,cut and soaked in water

10 small onions

5 garlic

2 cm ginger

Dry roast and powder:

1 tsp cumin’s

1 tsp coriander seeds

1 tsp fennel

5 cardamoms

5 cloves

1.    Heat the oil when the oil is hot add in the cinnamon stick and star anise. Add in the sliced onion,lemon grass and kari leafs stir fry till fragrant.

2.    Add in the grind paste and the grind powder mix well and fry till the raw smell disappear and the oil rise.

3.    Add in the mutton and the stock mix well and add in the tomato, soy sauce and oyster sauce mix well and cover and let it simmer till the gravy becomes thick add in the fried potatoes and mix well let it cook then off the heat. Mine is a bit dry but you can make it a bit watery. Taste it if you think it need salt then add. I didn’t add salt.

Note: add in more water if you think the mutton stock is not enough. 

Friday, March 30, 2018



500 fish(mackerel),cut into cubes

2 tsp chilie powder*

1 tsp fish curry powder*

½ tsp turmeric powder*

1 tbsp ginger paste*

1 tbsp garlic paste*

1 tsp fennel, pounded.

1 cube fish stock, if you like*

Salt to taste *

3 tbsp besan flour

2 tbsp rice flour

5 dry chilie,broken

4 stalk curry leafs

Oil to fry

1.    Mix fish with all the *ingredients mix well and keep aside for 2 hours.

2.    Add in the besan flour and rice flour and mix well. Don’t add water.

3.    Heat the oil and add in a few pieces of the fish and fry till golden brown. Lastly fry the chilie and curry leafs and add to the fish.

Wednesday, March 7, 2018



½ cup green beans with skin, soaked overnight

10 gm ginger,pounded

5 garlic,sliced

1 tsp cumin seeds

2 cup (250 ml cup) water

Add all the ingredients above and cook in a pressure cooker for 2 whistle. Let the steam go off then open and mash the cooked beans a little add in 1 cup coconut milk and 4 cups water mix well and set a side.

½ kg chicken, chop into small pieces.

200 gm potatoes, cut into wedges

150 gm carrots,sliced

100 gm long beans,sliced

100 gm tomato,chopped

1 tbsp kurma powder*

1 tsp chilie powder*

1 tsp cumin powder*

½ tsp turmeric powder*

¼ cup oil

2 tbsp ghee

1 tsp cumis seeds

1 cinnamon stick,broken

2 star anise 

150 gm onion, finely sliced

3 green chilies, sliced

3 stalk carry leafs

A little tamarind juice

Salt to taste

1.    Mix all the * ingredients and keep a side.

2.    Heat the oil and ghee and when the oil becomes hot add in the cumis seeds,cinnamon and anise seeds mix well and add in the onions and mix well fried till fragrant .

3.    Add in the curry leaves and mix well. Fried till the onion turn light brown.

4.    Add in the chopped tomato and mix well let it cook then add in the mix powder and mix well.

5.    Add in the chicken pieces and mix well and add in the vegetables and mix.

6.    Pour the cooked green beans and mix well. Add in the tamarind juice and stir and add in the salt.

7.    Cover and bring it a boil slow the heat and let it simmer till the chicken and potatoes are well cooked. Serve with rice or chapatti.