Monday, July 20, 2009

Sambal Terong


2 green eggplant, cut into half, season with salt and leave for 5 minutes
8 fresh chillies
1 piece (5 x 2.5cm) dried shrimp paste, flatten to make a patty and roast over low heat till brown
1 tsp sugar
salt to taste

  • Grill eggplant for 10-12 minutes till flesh is soft. Scrape flesh from the skin with a spoon and put in a bowl.
  • Discard skin.
  • Grind chillies and shrimp paste and add to eggplant pulp together with sugar and salt, and mix well.

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