Finally the famous Indonesian Eggplant with Chili makes its debut here. It is everybody’s favorite vegetabledish. Sweet and sour with a very hot note complement the soft and spongy eggplant.
The recipe for chili that goes with the eggplant can be used as base for everything else. Grill some chicken, beef or seafood and stir-fry those in the chili paste in a hot wok. Serve those with steamed rice. In our country, you are not really eating if you don’t sweat your body liquid out. The best formula to get that much anticipated sweat is with a dose of good chili. And great chili paste (or sambal) is prepared from grinding chilies, shallots, and garlic, seasoned with palm sugar, salt and tamarind pulp juice.
Get sambal up and sweat it up.
Get a couple of nice and purple eggplants.
Spices used are as simple as chilies, shallots, garlic, tamarind pulp and palm sugar (gula merah).
Grind chili, shallot, garlic and salt in a mortar and pestle.
The paste should be rather coarse to get that irresistable texture. If you are not that hot for sweaty heat in your food, get rid of the chili seeds before grinding.
Halve the eggplants and cut them into 5cm length.
Fry them on hot oil. Grill them slightly if you are not friend of oil. Pan-fry is also a great way to cook them.
Extra heat will bring out the color. Beware not to overcook them.
Stir-fry chili paste in a little bit of oil.
The chili should absorb the oil and with longer stir-frying, it would turn into deep red shade.
Pour mixture of tamarind pulp with water on to the wok.
Add palm sugar. Alternatively, you can use kecap manis.
Let simmer slightly so all the spices blend and the chili paste marinades by tamarind juice and melt the sugar.
Wait till it boils slightly.
Toss in cooked eggplant.
Mix well and remove from heat. Serve with warm rice.
Eggplant with Chili, Sambal Terong
25 g red chilies
6 / 50 g shallots
4 / 20 g garlic cloves
1 tsp salt
10 g tamarind pulp, diluted with 2 cups warm water
20 g palm sugar (or gula merah)
2 / 500 g eggplants, halved
1/2 cup cooking oil
Grind chilies, shallots, salt and garlic in a mortar and pestle to coarse chili paste.
Heat half cooking oil in a wok, stir-fry eggplant pieces for one minute over medium heat. Remove from wok and drain on paper towel.
Heat the rest of the oil. Stir fry chili paste till fragrant, about 2 minutes, over medium heat.
Add tamarind mixture and palm sugar. Let boil, for a couple of minutes.
Toss in eggplants. Mix well and cook for another minute.
Remove from heat and serve with warm steamed rice.