Aubergines with Spicy Paste Recipe(Malaysian Recipes) |
Ingredients: |
1 tablespoon tamarind pulp 4 tablespoons water 6 tablespoons oil ⅓ teaspoon salt 1 tablespoon sugar 1 tablespoon tomato paste 2 slim purple aubergines, or 5 small Japanese aubergines Spice paste: 8 dried red chilies, soaked until soft (can be reduced if prefer not so spicy) 10 shallots, peeled 6 cloves garlic 1 stalk lemon grass (serai), use only the bottom white part 1 tablespoon dried shrimp paste (belachan) |
Method: Knead tamarind with water until pulp dissolves, then strain. Grind spice paste ingredients until fine. Heat oil in a wok over medium heat. Fry spice paste for 5-6 minutes or until fragrant, then add tamarind liquid, salt, sugar and tomato paste and cook for 1 minute more. Keep spice paste warm. Halve aubergines lengthways. If using big ones, cut each half into three pieces. Aubergines can either be flash-deep-fried in hot oil until tender, pan-dry them with a little oil in a non-stick pan over high heat, turning frequently or blanch or steam them for 2 to 3 minutes, until soft. Pour spice paste over aubergines and serve hot with steamed rice. |
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