Arunaputri

Hello frenz, Sorry for the late reply. I was away for almost two months. Anyway, talking about curry powder, I'm using Baba's meat curry. I didn't notice the ingredient but there's surely chilli powder and coriander as well. Anyway, I'll go and check it for you guys. In the mean time, here's the recipe i use to cook mutton curry. I usually use yogurt replacing coconut milk in order to cut down my cholesterol level. Mutton Curry 1 kg mutton chops (marinate 4 an hour with ginger to do away with its smell) 3 tablespoon Yogurt/Coconut milk A 2 cinnamon sticks 5 cardamons 5 cloves 2 tspn aniseed, coarsely grounded 2 onions, sliced a few sprig of curry leaves(i dunno wat u call 'em in your country...) B 5 cloves of garlic 5cm piece of ginger 2 onions 5 green chillies 3 red chillies C 4 tablespoon curry paste (mixture of ground chilli+ground coriander) a few sprig of coriander leaves 6 tomatoes, cut to 4 each heat oil, say 8 tablespoon of oil....and fry cinnamon, cardamon and cloves till fragrant, then add aniseed, onion and curry leaves. saute till onion turn slightly brown, add in the curry paste, then add in the mutton, then the yogurt/coconut milk, add some salt, add some water fr time to time to suit own preference (i like 'em thick!) boil till mutton turn quite tender (which is difficult for me...) and add coriander leaves and tomatoes. continue to boil till gravy thickens and mutton tender. let me know if you guys have tried dis recipe ok! and please give me a couple of days to look for the ingredient in the Baba's curry powder. i ran out of them! To anil, I'm stationed in Putrajaya, 45km to KL. Please let me know how i can assist you. Do e-mail me at arunaputri@yahoo.com. I'll be happy to help. Cheers, Arunaputri

Hello everyone, I'm from Malaysia, of the Baba Nyonya ethnic (Malay+Chinese) and I'm a roti canai freak. I've been eating roti canai almost every morning ever since I was nine. It's Indian flatbread, using wheatflour, kneaded with water, salt and ghee/margarine, then kneaded to balls as big as a golf ball, left to sit overnight and voila! next, the formed balls will be transformed to a flat roti, using a process like how a pizza dough is made. Then, using some oil, the roti will be place on a flatpan to cook. The roti canai are always served with dal or chicken/fish curry. My favourite curry happen to be mutton curry and at times, I will cook mutton curry and buy the roti canai from the Indian restaurant nearby. Now, can anyone help me with my mutton ....how do I make them very tender? Can anyone provide me a good mutton curry recipe? I like them thick. Thank you Suvir for recommending me to start a thread here. "To know Malaysia is to love Malaysia" Regards, Arunaputri

Hello Suvir, You are welcome to Malaysia. It's a multi-racial country, well-blended, made up of many ethnics, the top ones being Malay, Chinese and Indian. So, we have all kinds of food here for you. I'm a mixed blood, combination of Malay and Chinese, and I have the best of all worlds...Each ethnic has got their own dishes and I like 'em all. It's difficult at times, when I need to make a decision on what I shall have for lunch and dinner. There's too much food, and too many varieties, and they're all yummy! God! Am I lucky or what... Can you tell me how to get to the Indian forum? I cooked Beriyani rice last week, but I have some problems with the saffron I bought. It was in a dried form, and I soaked it for a while but the color produced is kinda pale yellow. I opted for Artificial Coloring then. Can you tell me what went wrong? And how do you make your mutton tender? Mine was tough, thank goodness I'm not wearing any false teeth...or else the teeth would've gotten stuck to the meat!!! I had jackfruit curry yesterday. Reminded me of e-gullet and you! By the way, I forgot to mention that my mum put some tumeric too. Have a good day Suvir. Regards, Aruna

hi there Mr. McShane, I should've thought so...after all, those durian stuffs has strong smell. The food won't make it through...it'll probably explode in the plane! Anyway, I hope you can make a comeback here. G'day! Regards, Aruna

Hi Suvir, I'm from Malacca, Malaysia. My mum used to cook young jackfruit for me. We called it masak lemak nangka. It is quite simple as all you need to do is just boil some coconut milk, be sure to stir it all the time under small fire, put in blended chilli and shallots, and some anchovies. Then put in the cut jackfruit. If you like it hot, put in the little monster...small chilli, we call it chilli padi. Add some salt and cook till the jackfruit turn soft and voila! You'll have your jackfruit sorta curry. I happen to be a die-hard fan of Indian food. I've tried apom, idli, tosai, beriyani rice, all sorts of curry, rasam...they're all yummy. I've tried cooking curry..they taste ok to me. I wonder if other Indians use coconut milk as much as we do here. Due to health factor, I've replaced the coconut milk with yogurt. I guess they taste better...there's a tinge of sourness and it taste real delicious. btw, how are you going to find jackfruit over there?

Dear Mr McShane, I truly adore your courage and bravery in tasting the tempoyak. Anyway, I just want to let you know that it's the durian season now in Malaysia. I made some tempoyak myself and if you happen to be in the worst desperation and have uncontrollable craving, let me have your address as I can send them by air. but then, you've got to teach me the technique of sealing it properly. Now, they're all sitting in jam bottles.... lemme know kay...i'd be please to let you try my homemade tempoyak. Regards, Aruna