About the cuisine

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

Thursday, November 30, 2017



500 gm firm tau foo, coarsely mash must have some big pieces as well. 

2 big onion,finely sliced

1 cm ginger,pounded

5 garlic,pounded

1 big ripe tomato,chopped

3 tbsp meat curry powder

½ tbsp chillie powder

1 tsp garam masala powder

1 tbsp tamarind juice, optional

Salt to taste, must taste a bit salty

½ cup water

A pinch of aji no moto,if you like ( I don’t add)

1 tsp fennel seeds

4 stalk curry leafs

4 dry chilies,broken into pieces

1 cinnamon stick

1 star anise

3 tbsp oil

1.    Heat the oil in a nonstick pan add in the fennel,cinnamon stick and star anise stir well.  Then add in the onions,chillies and curry leafs and mix well add in the garlic and ginger fry till the raw smell disappear.

2.    Add in the chopped tomato fry till the tomato becomes soft add in the curry powder,chillie powder and garam masala mix well and add in the water.

3.    Let the water drys up a little and the oil rise now add in the salt and aji no moto if use mix well and add in the tau foo. Mix well slowly and fry till dry. Serve with rice and rasam.

Note: This is a vegetarian version. If you like you can add in some ikan bilis or minced chicken or minced prawn. Taste before you add in the tamarind juice if you like it a bit more sour then you add. The tomato is already sour. 

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