Sambal Eggplant叁巴茄子sān bā qié zǐ

coverTruly miss this spicy, flavorful and delicious Malaysia street food. Fortunately, we can find all the ingredients in the Asian grocery stores here in America. Jarred sambal paste (Malaysia chili paste) is available online or in the grocery store. But this Malaysia chili paste can be quickly made at home.  The sambal paste can go well with other vegetables like asparagus, cucumbers and sweet potato leaves.

Serve 2-4

  • 2-3 Asian purple eggplant (about 300g)
  • 5 tablespoons       cooking oil 
  • 3 tablespoons       Sambal paste (homemade recipe as below)
  • 1 tablespoon dried shrimp, soaked in warm water before use and drain
  • ½ teaspoon          brown sugar 
  • 1 teaspoon fish sauce
  • ½ teaspoon fresh lime juice

Homemade Sambal Paste叁巴酱

  • 8-10 red bird chilies or 4-5 long red chilies
  • 1   medium-sized tomato or 3-4 cherry tomatoes (this helps make the paste look red and bright, alternatively, you can use 4-5 red chilies based on your tolerance level of spiciness.)
  • 1 tablespoon belacan (Malaysia dry shrimp paste)
  • 3 medium-size shallots, peeled
  • 2 garlic cloves, peeled
  • 1 tablespoon brown sugar
  • 1 tablespoon, cooking oil
  • ½ teaspoon, fresh lime juice
  • ¼ teaspoon saltIMG_7924

Method

  1. Cut the eggplant as you like, add 3 tablespoons of oil, fry until cooked, strain excess oil. 
  2. To make the sambal, using a blender, blend together red chilies shallots, garlic, belcacan,  salt, sugar, cooking oil and lime juice.  (add a little bit of water to help the blender motor get going.
  3. In a pan, place 2 tablespoons of oil, add the sambal paste & dried shrimp. Stir-fry over medium heat until sambal is well cooked and oil begins to appear on the surface, take about 5 mins. Sambal is done when the liquid has evaporated & the texture becomes scrambled. Adjust the seasoning, add fish sauce & sugar to taste.
  4. Add the fried eggplant, stir to mix. Cook just shortly and remove from heat. Sprinkle ½ teaspoon of lime juice. Serve hot with rice.

 

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