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Recipe Name: Aubergine Relish (sambal Terong) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

Stephen Ceideburg
2 Aubergines
1 Spanish onion
4 Cloves garlic
1 Tablespoon(s) Vegetable oil
2 Teaspoon(s) Chilli powder
1 Terasi
1 Teaspoon(s) Brown sugar
2 Tomatoes
1986 SBN 0-907325-29-7.
This is a relish which can be used hot or cold. Slice the aubergine
and sprinkle it with salt; leave to stand for half an hour, then rinse
and dry. Cut up the tomatoes and remove the seeds. Crush the terasi
and garlic together. Slice the onion thinly, and fry until slightly
brown. Add the garlic and terasi, the sugar and the chilli powder. Put
in the aubergine, and mix well. Add the tomatoes, cover the pan, and
continue cooking gently for 5 minutes. Taste, and add salt if
necessary. Then put the mixture into a pudding basin and steam it for
20 minutes. 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. 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.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
Posted by Stephen Ceideburg Posted to MM-Recipes Digest V3 #255 Date:
Tue, 17 Sep 1996 22:37:56 -0700 From: Julie Bertholf

Nutrition (calculated from recipe ingredients)
Calories: 36
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 78.7mg
Potassium: 111.8mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: 2.1g
Protein: <1g

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