Esta es una exhibición prevé de cómo se va ver la receta de 'Eggplant Sambal (Sambal Terong)' imprimido.

Receta Eggplant Sambal (Sambal Terong)
by Global Cookbook

Eggplant Sambal (Sambal Terong)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • SPICE PASTE
  • 2 tsp dry shrimp
  • 2 x walnut-size shallots
  • 4 x garlic cloves
  • 3 x fresh red jalapeno chiles seeded
  • 1/4 c. water
  • 8 x fresh basil leaves
  • 3/4 lb Asian eggplants
  • 4 Tbsp. veg. oil
  • 1/2 c. unsweetened coconut lowfat milk
  • 2 Tbsp. hoisin sauce
  • 1 tsp sugar
  • 1/4 tsp salt
  • 3/4 c. water

Direcciones

  1. Soak dry shrimp in hot water to cover till softened, about 20 min; drain. Place in a blender with remaining spice paste ingredients and process till, smooth.
  2. Cut 6 basil leaves into thin strips; set aside 2 whole leaves for garnish.
  3. Cut eggplants into wedges about 1/2-inch wide and 2 1/2 inches long.
  4. Place a wok over medium-low heat till warm. Add in 2 Tbsp. oil, swirling to coat sides. Add in spice paste and cook, stirring, till fragrant, 6 to 8 min. Add in basil strips, coconut lowfat milk, hoisin sauce. sugar, and salt to taste. Place in a bowl.
  5. Place a wok over medium-high heat till warm. Add in remaining 2 Tbsp. oil and eggplant wedges; stir-fry till pcs are brown on outside, 3 to 4 min, then add in water. Reduce heat to medium; simmer, covered, till tender-crisp, 5 to 6 min.
  6. Spoon sauce in center of a serving plate, arrange eggplant pcs on top, and garnish with whole basil leaves.
  7. This recipe yields 4 servings.