A few days ago, I was on a cooking spree. I cooked for my weetle sister. There were two lovely purply brinjals in the fridge courtesy of Mum and so I decided to make a good use of it. At first, I was really worried that something was wrong with the sambal – it took forever to be cooked. But my patience was rewarded. And, I learnt another cooking skill beside the value of patience – tasting! Yep, previously it was hard to taste food while I was cooking but after many not so perfect results, I decided to taste taste taste. And it paid off this time round. I tasted, it was sourish. I added a bit sugar. Taste again. Still sour. Sugar. Taste. Sour. Ok, a little bit more of sugar. Finally, perfection.
2-3 long purple brinjals, cut into medium lengthwise pieces
Sambal Paste (mixture of blended dried chillies and onions, garlic and belacan)
Tamarind juice, or in my case that day, lime juice.