About the cuisine

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

Monday, January 11, 2016



5 salted egg, boil till cooked let it cool and cut into 2 and remove the egg from the shell.

150 gm shallots,finely sliced

50 gm garlic, sliced

60 gm fish curry powder,mix with a little water and make into a paste.

30 gm tamarind mix with some water and squeeze out the juice.

4 cups thin coconut milk

1 s/t fenugreek seeds

2 stalk curry leaves

2-3 tbsp oil

Salt to taste

1.    Heat the oil and add in the fenugreek seeds,onion,garlic and kari leaves fry till the onion turn light brown.

2.    Add in the curry paste and mix well cook till the oil rise. Pour in the coconut milk and the tamarind juice.

3.    Mix well and let it boil and simmer till it becomes a bit thick over a low heat.

4.    Add in salt to taste and mix well add in the salted eggs. Serve hot with rice.

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