Это предварительный просмотр рецепта "PADANG EGGPLANT".

Рецепт PADANG EGGPLANT
by Linda Tay Esposito

PADANG EGGPLANT

Also known as "Terong Belado" this is a yummy and beautiful dish. The juxtaposition of the fiery red of the sambal with the brilliant purple of the eggplant is a feast for the eyes as well.

The sambal can be used as a condiment for lots of other dishes. Try it with grilled salmon, or a bowl of laksa.

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Подготовка: Индонезия Indonesian
Приготовление: Порций: 8

Ингредиенты

  • 10 fresh red Jalapeno
  • 5 shallots
  • 2 tablespoons roasted belacan
  • 1 stalk lemon grass
  • 2 cloves garlic
  • 1/2 cup of canola oil
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt (optional)
  • 1 tablespoon lime juice
  • 8 small Japanese eggplant, cut into 2 lengthwise
  • Kosher salt
  • 2 cups canola oil

Инструкции

  1. Preparing the spice paste: Grind together the red jalapeno, shallots, belachan, lemon grass and garlic in a food processor until smooth. Set aside.
  2. Preparing the sambal: Heat ½ cup of oil in a large heavy pot over medium heat until just hot. Stir in spice paste. Add sugar and salt. Cook, stirring constantly until it achieves a deep red consistency, about 10 minutes. Mix in lime juice.
  3. Preparing the eggplant: Cut eggplant into half lenghtwise. Salt generously and let it sit for 5 minutes. Pat dry. Heat 2 inches of oil in a skillet until hot (360F) over high heat. Divide the eggplant into small batches so that they do not crowd the pan. Deep fry the eggplant for about 5 minutes each or until golden and tender. Remove with a slotted spoon, and drain on a cooling rack over a sheet pan (line sheet pan with aluminum foil for easy cleaning). Repeat with the remaining batches. Pour off the oil and discard oil.
  4. To serve: Spoon the sambal over the eggplant.