In Yellow, with no coconut milk “Eggs and Okras Curry”

Dependable on BABA’S, “oh I still believe until today, I will not leaving him! perhaps if one day I able to make my own then good bye BABA’S...

Yes BABA’S is my curry powder, what else!
I used to go with it all the time, since we moved to Goa-India and I have to cook more to a typical home cook.
Going along with him in whatever fish curry, prawns curry, beef curry and eggs-okras curry is my particular choice, eventhough I have to brought it along across the country--up till now my preferable fall into BABA’S curry powder.

Anyway I got to tell you about the ingredients it self which written behind the packet Coriander, Chilli, Cumin, Turmeric, Fennel, Dhal, Fenugreek, Pepper and other spices

"Got an Idea guys?

I do believe that you can create your very special one according to BABA'S trace above

Other than, you can Click here

For my eggs and okras curry I purposely used the type of fish curry powder to be my halt pattern (serbuk kari ikan dan udang) cause to against between eggs--okras and the fish curry powder it was transforming into the most drooling tempting aroma.

Eggs and Okras Curry

Ingredients

5 hard boiled eggs, peel off the skin
6-7 pieces okras, cut according to your choice
6 curry leaves
1 ½ tablespoon curry powder, mix with water to a paste
1 tablespoon ginger and garlic paste
1 tablespoon tamarind juice
Pinch of cumin seeds
Salt to taste
Vegetable oil
Water


Directions

Mix the curry powder with water to a paste, set a side
Heat up the pot with little oil to a medium fire.
Add ginger-garlic paste and pinch cumin seeds, fry until aromatic
Add the curry paste and stir consistently until the raw smells are gone, about 2 minutes
Add enough water, then let it boil **be careful do not adding to much water as your curry might to watery
Once the gravy boiled add curry leaves and hard boil eggs, stir two or three times then continue to a boil, about 30 seconds.
Lastly adding okras and stir, keep boil until the okras are crunch but not raw, approx a minute.
Remove from the heats then serve

Appreciations my Thanks for CLICK and Yellow colour of HOPE for Bri

To begin my expression is not simple as I think before where in every time I particularly log in to Jugalbandi to checked out the result of kindly magnificent concept fundraiser for Bri
going on (Bri has choosen fight like hell of Cancer)

More about it click HERE

Unimaginably started from last night my broad-band **again was down! The fact as every monsoon season we used to have such this kind of matter.
We could not even opening any site at all until this morning as usual after I have done all my house works, I had tried my luck log into my blogger--it was react surprisingly as blogger giving the login-box, hmm seems our broad-band back to normal **again



It was about five comments written in the dashboard of thoughtful congratulations about I won my picture at CLICK May host by Jugalbandi --theme Beans and Lentils and one of them was Bee one of the brilliant host had dropped such a surprised as they have something for me at Jugalbandi, congrats!

I just wonder what is this all about…

“Oh! I won my Splatter Red-kidney Bean as First place Spectra and Winner Concept "
Thank you guys! Jugalbandi-Bee and Jai, I am so honoured **incomparable credit to me, I do appreciate your tough works.

To all judges of putting such a thrilling enthusiastic works, Thank you!

Finding la dolce vita, Whats For Lunch Honey, Gopal Seshardinathan, Evolving Tastes, Jugalbandi (host) Bee, Jugalbandi (host) Jai

All the winner are HERE, My entry is HERE

To be part of blogger in the blogosphere is enormous meaning to me and to be part of Click Yellow for Bri is amazing.

CLICK June 2008 special edition is honor for beautiful Briana Brownlow at Fig with Bri
Bee and Jai @Jugalbandi are organised a fundraiser helping Briana Brownlow, they are co-ordinate the effort through the magnificent team as exemplify LOVE-IN-ACTION

"I sincerely believed these team are truly angels which God have lend his hands through their hands to help each other, to help Bri"

You guys have put together an outstanding concept for Bri, God Bless!

My picture below is not my entry, its more to a bear of a resemblance to my Hope **big Hope for Bri "You are in my prayer"

I took this morning while Monsoon season overtaking until mid of September.

“Because Yellow is Colour of HOPE”

Yellow is the happiest colour in the spectrum. It signifies hope and enlightenment. Though the work of the LiveStrong Foundation, it has also come to signify the fight against cancer.

To Contribute please Click HERE

[Weekend Herb Blogging] Indonesian SambaL Terasi

Sambal is used as a condiment or as a side dish for an Indonesian mostly, it can be very hot for the inexperienced.
Adding sambal to the dish may heat up and raising your appetite, sambal also very popular throughout Indonesia and we used to have as many Indonesian fond to the most

Terasi is Indonesian variant of dried shrimp paste which is important ingredient for "Indonesian Sambal Terasi".
In my image above terasi which almost looks like granules but actually it was a big chunk then I mashed them up and toasted over the fire to get better flavour and reducing the pungent aroma.

Terasi has very much strong smell and saltiness but if you add up at your particular recipes its became perfect combinations ever!
Toasted terasi can be last very long only if you keep in the covered container within dry cool place or even in the fridge.

Click here to get to know several kind of Indonesian Terasi.



Sambal terasi can be make and serve fresh which mean by using a stone cobek (mortar and pestle) by grinding fresh chilies and fresh tomatoes to a smooth form other wise leave some lumps and of course adding terasi in it--if you do not have a Mortar and Pestle, a blender or food processor may be used.
To me, making Indonesian sambal terasi it would be not so fantastic without using particularly bird eye chili a.k.a cabe rawit.

Since I am living far away from my beautiful Indonesia which possible at anytime making sambal terasi, therefore my Indonesian sambal terasi which I wrote down below is kind of fry-up first then can be kept refrigerate.

I take my part for Weekend Herb Blogging started by Kalyn, of Kalyn's Kitchen and hosted this week by Maninas at Maninas "Food Matter"
Presented an authentic Indonesian sambal terasi is an excitement to me apart from it I can simply describe as “Indonesian fantastic condiment”.

Indonesian Sambal Terasi (**cooked, Indonesian style spicy condiment)

Ingredients

75gr bird eye chilies
5 pieces red chilies, deseeds
1 teaspoon terasi a.k.a dried shrimp paste, toasted
3 tomatoes, remove the skin and chopped
Grated coconut sugar, substitute palm sugar to taste
Salt to taste
Vegetable Oil

Directions

Grind bird eye chiles and red chilies using grinder machine into a smooth paste, add little water to make the thing keep turning--set aside.

Meanwhile heat the oil in the pan over medium heat, add in the grind chili, stir about 25 minutes or until the chilli are cooked

Add chopped tomatoes then stir frequently until the tomatoes are really dissolved.

Add grated coconut sugar and toasted terasi (dried shrimp paste) keep stirring until all ingredients are well blended

Seasons with sea salt then continue to stir until the sambal turn to a colour--slightly deep red and aromatic **about 2 minutes.

Removed from the heat and let it cool--transfers into covered container, Keep refrigerate

Notes:

Sambal terasi may last about a week even more, if you aware of using a clean spoon every uses.
Using bird eye chilies which may be too much spicy otherwise simply using the red chilies purely instead

Hunger-craved Crispy fried Snapper serving with Indonesian Sambal Terasi

Fried fish is always paying an extra treatment to our lunch and it’s more attractive if it goes together with my Indonesian style sambal terasi.

Picked up a medium size snapper in the local fresh market yesterday was totally unplanned as sale was going on that day. They were nicely array as the peddler expected all the fish are sold out, seeing as the rains have not stopped downpours from the skies.

what a comic story, after I got it on sale then

I have to crispy-fried
poor fellow..

Seems pretty out-standing if I twist to a luscious steam fish with gingery aromatic and sprinkle with sesame oil, it was my plan! Since we both craved for an Indonesian sambal go along with it unfortunately the plan other wise changed.

“Crispy fried those beggars then dip it with the famous Indonesian sambal terasi, ha ha…” it would be brilliant idea whichever fulfilled our hunger-craved.

**although not to worry since we don’t care presented a whole snapper freak out on our dining table, had it, even as the bones are pretty irritated, ha!

Crispy Fried Snapper

Ingredients

400gr snapper, scale and clean then score the flesh
½ teaspoon mix ground white pepper and black pepper
½ teaspoon Turmeric powder
Sea salt to taste
Oil for frying

Directions

Rub all over the fish with salt, turmeric powder and mix ground white pepper and black pepper.
Let it stand about 15 minutes to absorbent the ingredients

Heat up the pan with oil over medium fire, once its heats up carefully place the fish over the hot oil--aware may the oil splatter around.
The oil should cover half of the fish-it would sufficient to make the fish crisp enough.

Turn over cautiously once at one side get done crisp **both sides should be in golden brown and crisp.

Remove form the hot pan the serve hot with steam rice, Indonesian sambal terasi and fresh cucumber if its available

Notes:
If you are comfortable of deep-fried, may you got to do it!

The second part of our outbreak-lunch with "the famous Indonesian sambal terasi" will be right back after the jump...