Indonesische gerechten Recept

A simple and quick vegetable dish that enhances the taste of eggplants

Ingrediënten:

2 op 3 rode vinger lengte pepers, ontpit en in plakjes

3 sjalotten, gesneden

2 teentjes knoflook, gesneden

2 kopjes (500 ml) water

2 op 3 slender eggplants (1lbs/500 g), halved lengthwise and sliced

2 eetlepels tamarinde sap (see our sambal recipe categories)

1 ripe tomato, in stukjes gesneden

2 teaspoons shaved palm sugar or dark brown sugar

½  teaspoon salt

Garnishes

Krokant gebakken sjalotten

2 tablespoons sliced Chinese celery leaves

1 lente-ui, gesneden

Koken Richting:

1. Prepare the Crispy Fried Shallots by following the recipes on sambal categories
2. In a large saucepan, bring the sliced chili, sjalot, knoflook, and water to a boil over medium heat, Vervolgens sudderen zonder deksel 3 op 5 minutes. Add the eggplants and tamarind, and simmer until half cooked, about 2 minutes. Add the tomato and sugar, and simmer until the tomato is soft, about 2 minutes. Breng op smaak met het zout en haal van het vuur.
3. Transfer to a serving bowl and serve hot, garnished with Crispy fried Shallots, celery leaves and spring onion.

Bron: Authentieke recepten uit Indonesië, Heinz von Holzen en Lother Arsana