Merdeka Special - Malaysian Recipe Long Forgotten
The word 'Muhibbah' here is reflected in the style of cooking more than the ingredient itself. It consists of lots of pounding of fresh ingredients in a mortar just like the Malays and is later thickened with an egg just like in our Chinese ala "Sar Hor Fun" style.
Ingredients to be pounded : 5 large red chilis, 5 dried chilis, 3 chili padi (bird-eye), 5 shallots, 2 clove garlic, 1 Tbsp toasted belacan (prawn paste), 1 Tbsp dried shrimps.
1 kg peeled and deveined prawns (leaving tail on), 2 medium size aubergines, 8 lady fingers, 2 red juicy tomatoes. All vegetables cut into bite size pieces. 3 small pieces of salted fish head (pre-fried in oil), 1 dried cuttlefish (cut in small pieces).
Heat oil in a curry pot. As usual, put in all the pounded ingredients and fry till fragrant. Add a little sugar, cuttlefish and the salted fish head pieces, add a little hot water. Simmer for 10 minutes. Put in the prawns and stir, followed by the cut vegetables. Curry gravy should be thick. Lastly, crack an egg, slightly beaten and drizzled into the curry gravy quickly. Stir a bit and add salt to taste. There you have it, my family's Dry Muhibbah Curry!