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.
Ingredients
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.
Sugar
The Occasional Cook 
Thankew many many Big Sister! Hee…And yes, this dish was the YUMS! =D