|© Fresha-licious: Sambal Terong (Sauteed Eggplant with Chili)|
One of the Malay dishes I like to buy from the food court near our office is a sauteed Eggplant in Chili sauce. It’s uber delicious. One time I ask the Auntie selling the dish how it is called and she said “sambal terong”. She pronounced terong as ta-rrrong similar to the tarong of the Ilocanos. Tarong , by the way, is the Ilocano word for eggplant.
As I have said, I love fried eggplants, that’s the reason why I liked this dish instantaneously. i usually buy this dish along with fishes fried the Malay or Indian style. Don’t get disgusted with the oily picture of the sambal terong I cooked, you can do a healthier version of it if you like. For those who do not want their eggplants to be dripping with oil, you can just bake it or you can also pan grill it with little oil. And for the sambal sauce, you can place whatever remains in a bottle and store it in the fridge.
SAMBAL TERONG (SAUTEED EGGPLANT WITH CHILI)
Eggplants, sliced – 2 medium
White Onion, diced – 1 medium
Ripe tomatoes – 1 large
Fish Sauce – 1 tbsp
Low Sodium Salt (53% less) – 1/4 tsp
Olive Oil – 2 tsp
Vegetable Oil for frying
Sambal sauce – 2 to 3 tbsp depends on how hot and spicy you want it to be
Bird’s Eye Chili – 20 pcs
Garlic – 8 cloves
Red Onion – 2 medium
Ginger – 2 inch size
Serve with a steam wholegrain red rice.
For other eggplant recipe that we have, click this link – Eggplant recipes.
© Fresha-licious (10May2012)