by Mamma Jay | Mar 24, 2024 | Indian
Dhal or ”Sambar” SPICES (A) – to boil1½ cups ''toor'' dhal (split pigeon peas).1 tsp cumin seeds.½ pod of garlic ((crushed with skin on).)1 tbsp coconut oil or olive oil. Salt to taste.⅓ tsp Turmeric powder.⅓ tsp asafoetida or...
by Mamma Jay | Mar 24, 2024 | Malay
Prawn Sambal ¼ kg tiger prawns or shrimps, (cleaned and marinated for 20- 30 minutes.)1 big tomato (– chop coarsely.)2 large onions (– slice thinly.)1 tbsp tamarind juice ((according to taste).)¼ cup coconut milkPinch of sugar.2 kaffir lime leaves, (add whole or slice...
by Mamma Jay | Mar 24, 2024 | Indian
Dry Chicken Curry (Chicken Peretal) 1 medium skinless chicken (– cut into small pieces.)2 big Bombay onions (– sliced thinly.)4 tsp ginger garlic paste ((blend 3 inched long root ginger and 1/2 pod garlic).)1 large tomato, sliced thinly.2 large potatoes, peeled and...
by Mamma Jay | Mar 24, 2024 | Malay
Malaysian Fried Rice (Nasi Goreng) The Chinese style fried rice is mild and less spicy but served with birds eyes chillies dipped in soy sauce, for those who like it spicier.The Malays and ''Baba-Nyonya'' prefer a spicy version which includes prawn...
by Mamma Jay | Mar 24, 2024 | Indian
Spicy Fried Fish This is one of our family’s favourite dish that goes really well served with sambar (lentil based vegetable stew), rasam (South Indian soup) or sothi (mild South Indian/Sri Lankan Tamil coconut curry). FISH½ kg fish cut into small pieces/whole fish...
by Mamma Jay | Mar 23, 2024 | Malay
Dry ikan bilis (anchovies) sambal Sambal is a chilly paste, made from a mixture of a variety of ingredients, like shrimp paste, garlic, shallots, tomatoes, lime juice and palm sugar. Dry ikan bilis (anchovies) sambal is best served with dhal, rasam or sothi (a coconut...
