Brunei - Spicy Eggplant (Terong Belado)

Spicy Eggplant (Terong Belado)

Ingredients

-       1 lb. purple eggplants

-       1 Tbs. lime juice

-       15 Tbs. vegetable oil

-       Spice Paste Ingredients:

-       100 gram red chilies

-       ½ tsp. salt

-       1 tomato

-       7 small-sized shallots

Directions

-       Cut each eggplant in half and cut again in 2 or 4 pieces.

-       Heat 10 Tbs. oil and deep fry the eggplant pieces.

-       Cover the wok and let it stand for a while.

-       Open cover and turn the eggplants side to side until soft and well cooked.

-       Put eggplant pieces onto a serving platter.

-       Combine all spice paste ingredients and grind coarsely.

-       Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes.

-       Pour the lime juice over the spice paste.

-       Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve.

Makes 5-6 servings.

Brunei - Salad with Spicy Peanut Sauce

Salad with Spicy Peanut Sauce

Ingredients

FOR THE SALAD

-       3 tb Vegetable oil

-       Salt to taste

-       1 lb Firm tofu; patted dry -- and cut into 1/4" cubes

-       2 sm Potatoes; boiled -- cut into bite-size wedges

-       1/2 lb Fresh spinach; cleaned -- steamed, and chopped

-       1/2 sm Head green cabbage; shredded -- and lightly steamed

-       1/2 lb Mung bean sprouts -- washed thoroughly

FOR THE DRESSING

-       4 Garlic cloves

-       1/4 c Roasted peanuts

-       5 ts Soy sauce or tamari

-       3 tb Lime or lemon juice

-       4 ts Brown sugar

-       1/4 ts Cayenne pepper

-       2 tb Water

Directions (Preparation time: 1 hour)

-       Heat the oil and salt in a medium frying pan over medium heat.

-       Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes.

-       Remove with a slotted spoon and drain on a paper towel.

-       Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.

-       Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water.

-       Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.