Recipe Ingredient
- 4 eggplant (aubergine)
- 4 tbsp cooking oil
- 1 tsp salt
- Sambal paste, blended
- 20g dried shrimp, deep-fried and grounded
- 1 tbsp belacan, baked at 160 degrees Celcius for 10 minutes and pounded
- 5 red chillies, sliced
- 5 tbsp chilli paste
- 3 pips garlic, peeled
- 2 medium red onions, peeled
- 5 candlenuts, pounded
- 4 tbsp chilli sauce
- 1 cup of water
- 1 tbsp sugar
- 1 tsp salt to taste
Instructions
- Cut the eggplants into 2 inches long and then cut them into wedges. Rinse and drain well.
- Sprinkle a little bit of salt and oil.
- Heat the oil in a pan over medium heat and fry eggplants until lightly browned and soft. Dish out and set aside.
- To make sambal paste, blend all ingredients with 1 cup of water.
- Sauté until aromatic, then add in the chopped dried shrimps to the oil in the pan and sauté until fragrant about 5 minutes.
- Stir-fry, then let it simmer for 3 minutes.
- Add salt and sugar to taste.
- To serve, place the sambal on top of eggplants.
