 |
|
|
|
 |
|
 |
| |
| Home -> [Asian, Ethnic, Indonesian, Oriental, Vegetables] -> [Petjel terong (eggplant in savory sauce) Recipe] |
Petjel terong (eggplant in savory sauce)
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Ethnic, Indonesian, Oriental, Vegetables |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 2
| large | Eggplants | | 1/4
| cup | Vinegar, White | | 1/4
| cup | Water | | 1/2
| tsp | Salt | | | Oil For Deep Frying | | | SAUCE | | 1
| tbsp | Sambal Badjak | | 2
| tbsp | Peanut Butter, Smooth | | 1/2
| tsp | Vinegar, White | | 1/2
| tsp | Salt | | 1
| cup | Coconut Milk |
|
Procedures:
| 1 | Peel the eggplants (optional) and slice them crosswise ? thick, then cut into quarters. | | 2 | Arrange the slices in a shallow dish. | | 3 | Combine the vinegar, water and salt, stirring well to dissolve the salt, and pour over the eggplant slices. | | 4 | Let stand for one hour, then remove the eggplant slices from the solution and pat dry with paper toweling. | | 5 | Heat oil in a wok to a depth of two inches until very hot (375°F). | | 6 | Deep-fry the eggplant slices, a few at a time, until light brown. | | 7 | Remove with a slotted spoon and drain on paper toweling. | | 8 | To make the sauce, combine all of the ingredients in a saucepan, bring to a gentle boil and simmer, stirring frequently, until the sauce thickens slightly. | | 9 | Arrange the eggplant slices in a shallow dish and pour the sauce over them |
|
|
|
|
|
|
|
|
|
|
