Sambal Terung (Eggplant Sambal)
A delicious combination of soft and melt-in-your-mouth eggplant doused in a spicy gravy. Serve this as a side dish.
Ingredients 15
500 ml neutral-flavoured cooking oil, plus extra if needed
1 kg eggplant, long thin, cut in half lengthways then into 5 cm (2 in) pieces
200 ml coconut cream
2 tbsp white sugar
1 tsp salt
makrut lime leaves, to serve
Kerisik Coconut Butter
500 g desiccated coconut (shredded coconut)
Spice Paste
10 g dried red chillies, seeded, rehydrated in hot water for 10 minutes and drained
200 g dried baby shrimp
100 g red Asian shallots, chopped
50 g garlic, chopped
60 g fresh ginger, peeled and chopped
20 g fresh turmeric, peeled and chopped
5 g fennel seeds
5 g coriander seeds
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Method 6
Start by making the kerisik. Toast the in a wok over a low–medium heat until golden. Transfer to a high-speed blender and blend until a buttery consistency.
Return the clean wok to a high heat, then add the . Fry the , turning, until tender. Remove from the heat and drain on paper towel. Reserve the oil.
To make the spice paste, blend all the spice paste ingredients in a high-speed blender until smooth. Add some extra or water to help blend, if required.
Return the wok with the reserved oil to a medium heat. Fry the spice paste until fragrant, about 5 minutes. Reduce the heat to low and add the kerisik. Mix until evenly combined.
Pour in the and stir through. Bring to the boil, then add the and . Add the , toss to coat in the sauce, then remove from the heat.
Place on a serving dish, add some Makrut lime leaves, and serve with rice.
