Pecal terung

Pecal terung

Eggplant petjal

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 large firm eggplants
1 teaspoon tamarind pulp
1 1/2 teaspoons peanut oil
5 candlenuts or brazil nuts
1 teaspoon dried shrimp paste
1/2 teaspoon laos powder
1/2 teaspoon Sambal ulek
1 tablespoon dark soy sauce
1 teaspoon dark palm sugar, chopped
125ml thick coconut milk

Method

  1. Peel the eggplants and cut into cubes. Drop into lightly salted boiling water or cook over steam until tender. Drain well.
  2. Soak the tamarind pulp in 1 tablespoon hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre.
  3. Heat the peanut oil in a wok or small frying pan over low heat. Add the candlenuts and shrimp paste and stir constantly, crushing the shrimp paste with the back of a spoon. Add the laos powder, sambal ulek, tamarind liquid, soy sauce, palm sugar and coconut milk and continue to simmer gently until the eggplant is tender.
  4. Serve the eggplant with the warm coconut sauce poured over the top.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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