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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.

Wednesday, April 18, 2012



200gm isi ayam,hiris
3 tangkai cilli merah
Cili padi secukup rasa kalau suka pedas
1 batang serai
4 biji buah keras
50gm bawang merah
2 ulas bawang putih
5cm ginger

100ml santan pekat
2 biji telur,pukul
1 sudu teh gula
3/4 sudu teh garam
1/4 sudu teh serbuk lada hitam
3 helai daun lima purut,mayang halus

Daun kaduk secukup nya

1. Campurkan semua bahan dalam bekas dan kacau rata. Suaikan rasa.
2. Masak air dalam periuk pengukus. Koyak 1 atau 2 helai daun kaduk dan masuk dalam cawan kecil dan masuk 2-3 sudu otak2. Kukus sampai masak.
NOTA: Otak2 boleh juga di-bungkus dengan daun pisang.

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