Today I cooked Kari Kapitan for the cell. I wanted to make the real thing, not wanting to resort to all the curry pastes that you can find in the market.
After scouring through my library of cookbooks, I finally decided to use the recipe in Dr Ong Jin Teong's book "Penang Heritage Food." And here is the rempah I made.
My fingers were yellow from handling the turmeric and that reminded me so much of my mom. She often had yellow fingers from cooking all the curries she was famous for.
And here is the finished product. My first Kari Kapitan to be eaten with Bengali roti. Not bad even if I say so myself. Now to find out the verdict of the cell members.
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