Recipe - Aubergine Relish (Sambal Terong)

Stephen Ceideburg
2 small Aubergines
1 lg Spanish onion
4 Cloves garlic
1 tablespoon Vegetable oil
2 teaspoon Chilli powder
1 sl Terasi
1 teaspoon 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 seeds.

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 hotspicy hotthen take 4 green
chillis, seed them and chop finely, and put them into the fryingpan 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.

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
1986." ISBN 0907325297.

Posted by Stephen Ceideburg
Posted to MMRecipes Digest V3 #255

Date: Tue, 17 Sep 1996 22:37:56 0700

From: Julie Bertholf jewel1@ix.netcom.com