About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Monday, December 14, 2015

BRINJAL AND ANCHOVIES SAMBAL




BRINJAL AND ANCHOICES SAMBAL


400 gm brinjal,cut into wedges and fry till light brown.


50 gm anchoices,fry crispy 


1 tbsp thick tamarind juice,or to your taste


2 big onion,sliced


2 stalk curry leafs


½ cup thick coconut milk


1 tsp mustard seeds


3-4 tbsp oil


Salt and a little sugar to taste


Blend to a paste

15 dry chilie,soaked
50 gm shallots
2 garlic
1 tsp chilie powder
20-30 gm anchovies,soaked, Add in the anchovies last and blend just a little don’t blend into a paste.

1.    Heat the oil and add in the mustard seeds then add in the sliced onions and curry leafs.

2.    Add in the ground paste and mix well add in a little water and fry till the oil rise. Add in the coconut milk and tamarind juice mix well . Let this boil and the let the oil rise.

3.    Taste the sambal before you add in the salt and sugar. Mix well and add in the fried brinjal and fried anchovies mix well and remove from the heat.





1 comment:

  1. Tried this dish , My Wife was impressed , i improvised by using vegetarian ikan bills. It taste good. -srig

    ReplyDelete