So anyway, that leaves me with a choice last night. To have bratwurst or to cook my scheduled Asian Tuesday meal :-) Actually, I have assembled some of the ingredients since noon and had placed them on the kitchen table while waiting for the clock to tick. Means, the decision was not such a difficult thing to do ísn´it :-D
Dinner was finger-licking-good Ayam Sambal Siam! Surprisingly, the method used in this book is not as authentic as the title of the book sounds and recommends the usage of blender :-) A lot of ingredient goes into the gravy making but it is oohhh .. sooo good and delish! Better than the regular Curry Ayam I´d say, or simply because I love it this way. So, stay tune if you are keen to make these. I will soon share out this recipe in my ImbiNItchy blog.
This brinjal was the main, main reason why I´d tuned into Hidangan Kegemaran Dari Dapur Tunku´ Pajeri Terung for inspiration. Brinjal or Aubergine as known here is, I would say a fairly unflexible vege to cook. The texture is something you have to get use to. Other than cooking them in pasta, stuffing fish paste into them to make Yong Tau Foo, cooking them in Fish Head Curry and Braising them with minced meat the chinese way, how else do you cook Brinjal? Suggestions please ..
This is another lovely dish from the book which I would share out too. Both recipe calls for heavy usage of Kerisik which I toasted myself. It is best eaten with rice but I decided to go carbo free last night figuring, I would weight a bit less this morning BUT bummer ...
Must be the kerisik!