Saturday 30 July 2011

Rasam

"Living in Malaysia, means that we are familiar and also enjoy the other cultures' food. One of our favourite Indian recipes is Rasam. This recipe may not be the one the Indian communities cook but this was how it was taught to me by my mother. She in return got it from her mother. Staying in police barracks do have it's advantages. You tend to exchange informations about your culture with the other races. You don't care whether it is in the spirit of one Malaysia or not. All you know is that you like the other person regardless of their race or religion."


                                                                RASAM

Ingredients


5 duck's eggs
a fistful of tamarind ( mix it with water to get 3 cupfuls of tamarind juice)
1 tsp mixed spices ( ask for halba campur)
2 sprigs of curry leaves
1 tsp of ground tumeric
5 dry chillies ( cut into 1 inch length)
oil

To be pounded roughly
5 shallots
1 garlic
1/2 inch ginger


Method

1. Heat the oil. Sautee the mixed spices and curry leaves until fragrant
2. Put in the ground tumeric and dry chillies
3. When fragrant put in the tamarind juice and wait for it to boil. Reduce heat.
4. Put in the duck's eggs one by one. It is advised to break the eggs individually in a different bowl. This is to prevent any bad eggs from spoiling the whole broth.
5. When eggs seemed to be cooked, the dish is done. Enjoy!

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