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

Sunday, November 13, 2016

SWEET AND SOUR BRINJAL



SWEET AND SOUR BRINJAL

500 gm brinjal,cut into medium size pieces mix with a little salt and turmeric and fry till golden brown and keep aside

100 gm tamarind,I use the one with seeds, squeeze in one cup of water and strain.

2 cup water

4 tbsp chilie powder

2 tsp garam masala powder

Salt and sugar to taste

For tempering

100 gm onion,finely sliced

2 tbsp ginger & garlic paste

1 tsp mustard seeds

1 tsp ulutham paruppu

3 stalk curry leafs

4-5 tbsp oil

1.    Heat the oil and add in the mustard seeds and ulutham paruppu mix well add in the onion and let it fry till light brown.

2.    Add in the paste and fry till the raw smell disappear.

3.    Add in the curry leafs and mix well add in the chilie powder and garam masala powder and add in a little water and it fry till the oil rise.

4.    Add in water and tamarind juice mix well and let it simmer. When it is a bit thick add in the salt and sugar to taste.

5.    When the oil rise add in the fried brinjal and mix well cook for a minute. Then remove from the heat. Serve with rice.

 




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