Thursday, July 3, 2008
Terong Balado Tomato
Brinjals in Spicy Chilli & Tomato....hhmmm..
I don't know how it came about to have a few names..brinjal, eggplant, aubergine and what not...We malays have only one name to call it - TERONG. In my home, I like to fry the brinjal slices or bake them to a light crisp. My family could finish about 8 to 10 brinjals in a day..unbelieavable?...u better believe it...and that includes my two girls!
I love to cook mine just like this. No compromise.
Brinjals - cut into any shape u want.
just dab them with kitchen paper and fry to a sweet brown. Set aside
To be grounded
abt 20 or so dried chillies - soaked to soften
5 cloves of garlic
an inch of ginger
1 tbsp belacan
1/4 cup of dried shrimps - soaked to soften
5 tomatoes - diced
4 tbsp sugar or to taste
salt to taste
abt 1/4 cup of water
some fried shallots
Heat abt 1/2 cup of oil in wok. Saute the ground ingredients till chillies are cooked and fragrant,stirring constantly. Add in the diced tomatoes and cook till tomatoes are softly squished. Add water, salt, and sugar. Cook gently over medium heat till gravy is a little thick. Remove from heat.
Arrange fried brinjals on a plate. Pour over the gravy and sprinkle with some fried shallots and more diced tomatoes,if u prefer.
Alternatively, u may want to mix all the fried brinjals into the gravy and give it a stir. It's up to u.