Title: Aubergine Relish (Sambal Terong)
Categories: Indonesian, Herb/spice, Ceideburg
Yield: 6 Servings
2 sm Aubergines
1 lg Spanish onion
4 Cloves garlic
1 tb Vegetable oil
2 ts Chilli powder
1 sl Terasi
1 ts Brown sugar
2 lg Tomatoes
This is a relish which can be used hot or cold.
Slice the aubergine and sprinkle it with salt; leave to stand for half an
hour, then rinse and dry. Cut up the tomatoes and remove the seeds.
Crush the terasi and garlic together. Slice the onion thinly, and fry until
slightly brown. Add the garlic and terasi, the sugar and the chilli powder.
Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and
continue cooking gently for 5 minutes. Taste, and add salt if necessary.
Then put the mixture into a pudding basin and steam it for 20 minutes.
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. 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.
From “Indonesian Food and Cookery”, Sri Owen, Prospect Books, London,
1986.” ISBN 0-907325-29-7.
Posted by Stephen Ceideburg
Posted to MM-Recipes Digest V3 #255
Date: Tue, 17 Sep 1996 22:37:56 -0700
From: Julie Bertholf