Indian clay pot cooking...

Indian clay pot cooking....

I finally got i first indian clay pot from tekka market in little india. I was very excited to cook my indian curries in it.. to have that extra flavour like they say. I am an old soul, so in my cooking, i love the old and traditional ways of cooking. So cooking in a clay pot is thrilling for me. So i got a nice black clay one it's without a cover and it only cost $15. I get more pots very soon.. All cooking should be done on low flame so it takes longer to cook. I have also going to show you on how you should prepare the pot before cooking. A trick from my grandma. I guess it helps lock it more flavour to all future cooking. Looks fragile but don't be afraid to try it..

What you need: 1 packet of grated coconut

Directions:

1. Just simply rinse the pot.

2. Heat it on low flame.

3. Put in the grated coconut and roast it slowly till golden brown.

4. Making sure you stir it every once in a while.

5. Once coconut is browned. Leave the coconut in the pot cool overnight.

6. Throw coconut and wash clean before using.

Frying till fragrant...

Frying till fragrant

In my most of my asian cooking, i normally use the onion, garlic or also with the chili paste mixture to start with. So here are some tips on how to cook it right. Making sure the paste if properly ''garing" or "naik bau" in malay or till fragrant we call it in english. It make a different in flavour if you don't cook it correctly or even end up with an upset tummy...

1. Make sure the oil is hot when u add in the blended paste. Do it gentle making sure the oil doesn't splatter all over you.

2. Paste is normally pale in colour.

3. Always make sure the fire is not too high or else you might end up burning the paste.

4. Give it time to cook so please be patient and don't be in a hurry to add the

other ingredient especially the meat.

5. Meat should only be added after paste is properly cooked.

6. Once the paste is cooked the paste turn darker in colour,

and the oil normally sit over it.

I have put up a picture of a cooked paste to give you guys an idea on how it should looks like.

Till then...