/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png 0 0 Leo Keijzer /wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png Leo Keijzer2019-02-06 17:43:252022-03-13 19:01:53Sarak Terong
Eggplant in coconut sauce
- 50 g Shrimps dried
- 100 g peanuts with fleece
- 150 g Coconut grated
- 2 tsp. palm sugar
- 2 pcs Egg plants
- 1 stem sereh
- 500 ml coconut cream
- 1 pcs Lemon
- 6 pcs challot
- 4 cloves Garlic
- 3 pcs lombok
- 3 cm Laos
- 4 cm kunjit
- 4 cm Ginger
- 0,5 tp Cumin
- 2 tsp ketoembar
- Soak the shrimps in water for 15 minutes. Drain and drain.
- Bake the peanuts brown in hot oil and drain on kitchen paper. Fry the coconut until golden brown in a dry frying pan. Mix the shrimp, peanuts and coconut with the palmsugar and grind in the blender to a fine litter.
- Peel and chop the shallots and garlic. Cut the lomboks in half lengthwise and remove the seeds and seeds. Cut them small. Peel and grate the laos and the koenjit. Peel the ginger and finely chop. Mix with the cumin and ketoebar and rub half in the mortar into a paste.
- Cut the egg plants into round slices. Coat the slices with oil and grill them on both sides in a grill pan or frying pan.
- Heat oil in a wok and fry the crushed and knotted sereh on medium heat. After 3 minutes add the unrubbed bumbu and stir fry to a high heat, about 3 to 4 minutes. Then add the other half of the bumbu and lower the heat. Let the bumbu cook for 5 minutes and then add the coconut cream. Bring to temperature and allow to thicken to the desired thickness. Season with salt and pepper.
- Make a thicker stripe of the sauce on a preheated plate. Place the slices of eggplant on top of one another and sprinkle with the litter. Sprinkle again with lime grater.
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