Aubergine relish - sambal terong Recipe

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Aubergine relish - sambal terong

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Categories:	Asian, Condiments, Ethnic, Indonesian	Rating:	0
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Ingredients:

		Stephen Ceideburg
2	small	Aubergines
1	large	Spanish onion
4		Cloves garlic
1	tbsp	Vegetable oil
2	tsp	Chilli powder
1	slice	Terasi
1	tsp	Brown sugar
2	large	Tomatoes

Procedures:

1	This is a relish which can be used hot or cold.
2	Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry.
3	Cut up the tomatoes and remove the seeds.
4	Crush the terasi and garlic together.
5	Slice the onion thinly, and fry until slightly brown.
6	Add the garlic and terasi, the sugar and the chilli powder.
7	Put in the aubergine, and mix well.
8	Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes.
9	Taste, and add salt if necessary.
10	Then put the mixture into a pudding basin and steam it for 20 minutes.
11	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.
12	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