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EGG PLANT (BRINJAL) SAMBAL
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INGREDIENTS
6 small Egg Plant (Brinjal) sliced 1/2 Shrimp stock cube 1/2 Onion finely chopped 1 big clove Garlic finely chopped 1 tbsp Pork fat chopped 150g Pork meat cut into strips 2 tbsp Dried glass shrimp 1/4 tsp Belacan powder 1 tbsp Chilli powder 1 tsp Sugar
3 tbsp Cooking oil 2 tbsp Water
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METHOD
Cut the egg plant into oblong slices and put in water until needed. (If you don't put it in water it will turn black.)
Put cooking oil in fry pan and heat
Once the oil is hot add the egg plant and fry until cooked. You will know it is cooked when the flesh starts to look translucent.
Cook covered and as the egg plant cooks remove the cooked pieces.
Put the cooked egg plant in a bowl and set aside
Remove excess oil from the pan
Add the pork fat and fry until oil comes out
Add garlic and fry until fragrant
Add the dried shrimp
Add stock cube and break it up in the pan
Add the onion
Add the pork
Add the chilli powder
Add the belacan
Stir everything together well
Add salt
Add sugar
Once all the ingredients in the pan are well combined put the egg plant back in
Add a small amount of water
Add MSG (optional)
Serve with boiled rice and your choice of meat dish.
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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