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Aubergine relish - sambal terong
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| Artist: |
_ |
| Categories: |
Asian, Condiments, Ethnic, Indonesian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 2
| small | Aubergines | | 1
| large | Spanish onion | | 4
| | Cloves garlic | | 1
| tbsp | Vegetable oil | | 2
| tsp | Chilli powder | | 1
| slice | Terasi | | 1
| tsp | Brown sugar | | 2
| large | Tomatoes |
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Procedures:
| 1 | This is a relish which can be used hot or cold. | | 2 | Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. | | 3 | Cut up the tomatoes and remove the seeds. | | 4 | Crush the terasi and garlic together. | | 5 | Slice the onion thinly, and fry until slightly brown. | | 6 | Add the garlic and terasi, the sugar and the chilli powder. | | 7 | Put in the aubergine, and mix well. | | 8 | Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. | | 9 | Taste, and add salt if necessary. | | 10 | Then put the mixture into a pudding basin and steam it for 20 minutes. | | 11 | If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. | | 12 | Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming |
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