F~ Hello, hello, did you notice the date today (10/10/10) is supposedly a very auspicious date? Not sure whether about where you're from, but where I'm from, it's for sure that there will be many couples getting married on this day. However we're not here to talk about people getting married, we're here for something more important which is FOOD. Haha. So let's get cracking..
However, let me first introduce to you a crucial ingredients that is very popular is the Southeast Asian regions from countries such as Malaysia, Indonesia, Thailand, Vietnam, Singapore, Philippines. It is called Sambal Belacan. Sambal itself is a Malaysian/ Indonesian word for chili based sauce. Belacan is grounded shrimp that has been fermented, sun-dried after which cut into small blocks prior to cooking. Sambal belacan together means the shrimp paste is mixed and cooked with grounded chili, making this ingredient very spicy.
So now that you know one of the secret to spicy curries, let me show you another way to use Sambal Belacan. Without further ado, I present to you Aubergine Sambal Belacan. It is a mixture from the Malay and Chinese cuisine of Malaysia.
|Aubergine Sambal Belacan|
Ingredients: Serve 4
1 medium-sized Aubergine (sliced)
3 small Shallots (finely chopped)
70 grams Chicken (thinly sliced)
30 grams Dried Shrimp
2-4 Tsp Sambal Belacan (depending on your Spice Tolerance Level)
3 Tbsp Cooking Oil
1-2 Tbsp Soy Sauce
250 ml Water
Salt & Pepper (to taste)
1. After heating up your Cooking Oil in a pan/wok, add the Shallots and fry them for about 2 minutes.
2. Then add the Dried Shrimp and let it cook for a minute or so before adding the Chicken and again letting it cook for 2 minutes.
3. Next, add in the Aubergine and pour in 150 ml Water and close the lid for 3-5 minutes. (stirring it occasionally)
4. Turn the flame to a medium high before adding the Sambal Belacan, Salt & Pepper, Soy Sauce and the remaining Water to the mix.
5. Let it simmer for 2 minutes before serving.
Enjoy, and don't burn your tongue. =P
The Whimsical Buddies