Aubergine relish (sambal terong)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Aubergine relish (sambal terong)
  Relish    Indonesian  
Last updated 6/12/2012 1:05:22 AM. Recipe ID 30306. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Aubergine relish (sambal terong)
 Categories: Indonesian, Herb/spice, Ceideburg
      Yield: 6 Servings
           Stephen Ceideburg
      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
  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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 30306 (Apr 03, 2005)

[an error occurred while processing this directive]