As a Malaysian, I must say I have acquired a taste for all things spicy. Sambals are now a more common feature in my meals, and the sight of the red-hot chilli loaded gravy is quite an appetizing vision for me. Just writing about it kick-starts my craving for sambal!
Eggplants, also known as aubergines, melongene, brinjal, guinea and squash in different parts of the world is a purplish, almost black vegetable that is native to India. Available in a variety of sizes and shapes, they belong to the nightshade variety of vegetables, along with tomatoes, potatoes, and sweet peppers. They have a bittery taste when raw, and a rich, complex flavour when cooked. They also soften considerable when cooked, developing a tender texture. This glossy-skinned vegetable contains phytonutrients and are regarded as brain food.
To enhance the flavours in this dish, I have resorted to the amazing properties of my stinky pleasure, shrimp paste (belachan), and candlenuts. Belachan is made from fermented ground shrimp, sun-dried and then cut into fist-sized rectangular blocks before being sold. They are a common sight in Asian markets, and since they are raw they have to be cooked before consumption. If you’re encountering this shrimp paste for the first time, you might be extremely put off, but I assure you, despite their strong stench they do wonders to the taste of the dish they are added to. Candlenuts, on the other hand, is an effective thickening agent used in many Asian recipes. The ‘buah keras’ as we know it here in Malaysia or ‘kemiri’ as the Indonesians call it has to be ground up finely before adding in the other ingredients. Candlenuts have a bitterish taste, and is toxic when raw so it has to be cooked before it is deemed safe for consumption. This oily nut looks quite similar to a large hazelnut, and it works to give a nice, thick consistency to the gravy.
This ‘Sambal Eggplant’ goes very well with a plate of hot rice and some less spicy dishes. You can easily tone down the spiciness of the sambal by reducing the amount of chillies used. As for me, I prefer it to be spicy because amidst all the ear and tongue burns it is a great sense of satisfaction that only a good, hot sambal can provide.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2
2 eggplants, sliced lengthways to about 2cm thick
5 chillies, stem removed
6 shallots, skin removed
1 cup dried prawns, soaked in warm water before use
8 kaffir lime leaves, finely sliced
2 candlenuts, soaked in water before use
2 small calamansi lime, juice extracted and seeds discarded
1 tablespoon sugar
1 teaspoon salt
4 tablespoon vegetable oil
1/2 cup asian anchovies (ikan billis), fried until crispy
1. Using a blender, blend chillies, dried prawns, candlenuts, shallots, lime juice until you achieve a fine paste
2. Meanwhile, add vegetable oil in non stick pan and heat over medium heat.
3. Add eggplants and fry on each side for 30 seconds or until brown
4. Remove cooked eggplants from pan and place on absorbent paper
5. Using leftover oil, add blended ingredients and stir continuously over low heat for 10 minutes. Add a little bit of water if sambal turns out too thick.
6. Add sugar, salt and kaffir lime leaves to the sambal
7. Stir for further 5 minutes until mixture deepens in colour. Turn off heat
8. Pour sambal over cooked eggplants and top with pieces of lightly fried ikan billis
9. Serve with warm rice
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