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, March 22, 2013

SWEET AND SOUR BRINJAL


SWEET AND SOUR BRINJAL


400 gm brinjal,cut and fry until golden brown,drain

1 1/2 tbsp chili powder,or to your taste.

70 gm tamarind,squeezed in 1 cup water. to your taste

1/2 cup water

Sugar to taste,it must taste sweet.

Salt

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp garam masala,or use 1 stick cinnamon and 2 star anis

For tempering

2-3 tbsp oil

1 big onion,finely sliced

1 tsp mustard seeds

2 stalk kari leafs


1. Heat oil and add in the mustard seeds,kari leafs and onion fry until the onion turn light brown. ( in case if you are using the cinnamon and star anis add with the mustard seeds )

2. Add in the ginger,garlic paste fry until the raw smell disappear add in the chilipowder,garam masala and add in the tamarind juice and water.

3. Let it boil  add in the salt and sugar. Adjust the taste it must be sweet,sour and hot. When the gravy is a bit thick add in the fried brinjal and mix well. Remove from the heat.

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3 comments:

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  2. I just had this last night and was amazed by the taste. Thanks for the recipe!

    ReplyDelete
  3. Tried this and it turned out awesome! I added some tomato sauce at the end.

    ReplyDelete