Resaune (pronounced Ra-sum)

Rated : Never tried.

I'm not sure why but most Chinese people don't like this. I love it to bits (toether with fried bitter gourd). When I'm at the Banana Leaf Restaurant, I always ask if they have this. Most of the time, they won't have it. But when I was working, I would go to this place which always ALWAYS has this. Man, I'd practically drooled when I see them scooping it into little bowls.

I actually asked my friend's mother, Aunty Susan for this recipe..unfortunately, I misplaced it in my wide world of junk. So, remembering bits and pieces and basing it on a recipe from "The Malaysian Cookbook 2 by Vista"..here goes. Please let me know if I have missed out something.

Pound together
4 small onions
1 piece ginger
4 pips garlic

Soak and squeezed for juice
2-3 tbs tamarind
1 1/2 pt. water

2 sprig curry leaves
4 dried chillies
2 tbs ghee/cooking oil

Heat ghee in pot. When hot, fry curry leaves and pounded items until fragrant...ohhh..can you smell it? Add dried chillies and fry for 1-2 mins. Add tamarind juice and bring to boil, then simmer.

I think you can take it hot or cold...up to you..I love it either way. Droooolllllll...slurp slurp slurp