Indonesian Cuisine - Hello ladies, how are you. What do you want to cook for your family today? Do you want to eat Eggplant especially if the recipe is made with a fairly spicy flavor. How to process them with Sauteing, it’s quite simple. I got recipe you may want to try it. I often make this as this is one of my favorite foods. Marinade is not much only use a few. I usually eat saute eggplant with rice; it's enough to make my stomach full and satisfied. In addition the spicy saute eggplant, there is also my other recipes is spicy curry eggplant using coconut milk, we will discuss below one by one.
First you have to prepare the main ingredients for this food like a purple eggplants, we halve and then fried, first wash it. Here are the necessary ingredients and how to cook it.
Indonesian Cuisine Eggplant Recipes Spicy Sauté Recipes
- 6 - Cayenne
- 6 - Spicy Chili
- 5 - Shallots
- 4 - Garlic
- 5-8 spoons of coconut oil for frying, 1 tablespoon of coconut oil to blending.
- 1/2 teaspoon salt
- 1/4 tablespoon granulated sugar (1/2 teaspoon), or to taste
- The flavoring, if you like
Cooking
- Cut the eggplant into two parts
- Fry eggplant until lightly browned all
- While waiting for the fried eggplant browned, puree onion, garlic and chili, you may use a blender to mix, add one tablespoon of coconut oil, and give a little water (one tablespoon).
- When all the eggplant has been fried and the spices have been mashed, then we frying sauteing seasoning, add salt and sugar, mix well.
- Enter eggplant into saute, stir again
- Insert flavor (if you like), stir again.
- Turn off the stove, remove the eggplant stir it into the dish fairly wide
- Ready serve.
Sauteed Eggplant Curry Recipe
The cuisine is also a special dish that I had. Do you want to try a recipe I made this? And I really like this recipe. The main ingredient you need is the coconut milk. Reddish yellow gravy, this is because there is a mix between the color of turmeric and chili.Ingredients and seasonings
- 8 eggplant purple, each halved
- 500 ml coconut milk (you may use packaging by adding coconut milk with 2 cups of water)
- 3/4 tablespoon of finely coriander, toasted briefly.
- 8 red chilies
- 1 finger turmeric
- 1 finger Galangal
- 6 Shallots
- 4 Garlic
- 1/2 spoon of salt
- A little sugar, 1 teaspoon
- Flavoring to taste
- Coconut oil for sauteing
How to Cook
- Blender first chili, turmeric, Galangal until fairly smooth (use coconut oil and a little water), put out the blender.
- Then enter the onion and garlic, blend it again all ingredients together.
- While, toasted coriander and put it in a bowl.
Next step
- Heat the coconut oil.
- Saute the spice blend was
- Enter the already roasted coriander
- Add salt
- Enter the eggplant and stir again
- Enter the coconut milk, reduce heat while stirring gently. If it is boiling and coconut milk started to "thicken" lift from stove
- Pour into a bowl.
- It’s ready to eat.
Put 1 or 2 loaf of bread in the dish with the water the following eggplant curry.
If you like, you can be eaten with rice.
So, it only that I can give to you, all of these recipes has been practiced by me and it feels good.
