Terung pipit dan nangka muda
Terung pipit
I have not seen this tiny brinjal for a long time and was surprised to see them being sold in Tesco supermarket. It is called Terung Pipit or directly translated into English as sparrow brinjal. The size is slightly larger than green peas.
When I was small, my mother used to ask me to pluck them for making Perut Ikan. They grow wild in the kampong. I remember the plant has huge thorns and large leaves.
This is used in Thai Green Curry in some Thai restaurants. If you order green curry and they come with this tiny green brinjals, then, you know that the cooking is more authentic Thai than others.
Nangka Muda
This is the unripe jackfruit. The Malays use this to cook curries. I had cooked this several times and like the texture of the nangka muda. The seeds are soft and taste like potatoes whilst the other parts nicely absorb the curry sauce.
However - I have a little problem. My curry is way too hot because I used too much bird’s eyes chillies. Anyone got any petua from the grandma on how to reduce this tongue burning and numbing level of hot?
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July 7th, 2005 at 12:41 pm
Add santan I think. Or maybe something with yogurt as a side dish. yogurt salad or something.
July 7th, 2005 at 1:07 pm
Make another pot and send the piping hot one to me ….
July 7th, 2005 at 8:39 pm
Everytime i read your blog, I always wonder if I’m a malaysian or not… you always show something that I don’t know of. Urgh, you did it again… never heard or seen this terung pipit before..
July 8th, 2005 at 8:58 am
Lilian,
How about add a little bit more of tamarind juice? Tamarind juice usually naturalize the burning hot of chillies.
July 8th, 2005 at 10:14 am
Fresh fruit is good. For example, in Korean cooking, the dish is sometimes served with Asian pear. It helps stop the burn while eating the dish.
July 8th, 2005 at 10:26 am
try cooking it in ‘masak lemak’ (santan with tumeric, added with a bit of cili). I find that it tastes better and it is not as hot as as when cooked in curries.
July 8th, 2005 at 10:12 pm
Izreen - yalah, I masak lemak cili padi. But gatal tangan, go and put 100gms of cili padi which is the hottest kind. That’s why it is sooooo hot.
EVP - This nangka is totally unripe and nothing sweet or fruity at all. Just like vege.
anasalwa - I dah bubuh asam keping. Still as hot.
Piggy - Glad you find something amusing here.
pompit - I tell you, it is the hottest ever. My mouth went numb, teary but luckily my stomach can handle it.
BawangMerah - I added more santan but still as hot. In the end, I gave a big pot to my helper to take home. Hope she did not get senak perut with them.