Family secrets passed on
THE Lingham family have been attracting guests to their home for decades. Mainly because of Saneeya Lingham still cooking the same recipes her mother-in-law Fatima taught her.
"This Pienang Curry was passed on to me by my late mother-in-law. I usually make it for special occasions such as Eid and birthday celebrations. My mother-in-law used to try new things with old recipes. And through trial and error she came up with the perfect amount of unique ingredients and spices which made for unique dishes,” Lingham said. Lingham said she also tries new things with her dishes. She says women from the old days knew exactly how to make a meal and not just food.
Ingredients
2 large onions (thinly sliced);
quarter cup oil;
1kg meat (lamb cut up into small blocks);
6 boiled eggs;
5ml borrie;
5ml jeera;
5ml masala;
5ml crushed chillies;
5ml chilli powder;
3 bay leaves;
salt and sugar according to taste and
100g tamarind
Method
Braise onions in oil. Add the borrie, masala, crushed chillies, jeera and chill powder. Let the spices cook through for a few minutes. Add the meat and cook for approximately 40 minutes until tender. Adding the bay leaves and salt while the meat cooks.
Put tamarind in a dish and pour 1 cup boiling water over it to make the sauce. If there are any seeds in the tamarind water remove them.
When meat is tender add tamarind water and a three quarter cup of sugar. More sugar can be added or left out according your personal preference. Cook through for a few minutes until sauce thickens a bit. When done serve with boiled eggs and rice.