Hi there.

The snips and snaps,
moments and musings,
reflections and ruminations
of a San Francisco girl out to explore.

Terung Dan Ubi Berlada

Terung Dan Ubi Berlada

This fried eggplant and potato dish might sound a little plain,

but you're not going to be able to stop spooning more onto your plate!


Ingredients

  • For the chili paste:
  • 3 big fresh red chilies
  • 3 big green chilies
  • 3 cloves garlic
  • 1 onion
  • For the rest:
  • 6-7 big potatoes, peeled and sliced 1/4 inch thick
  • 6 cups cooking oil, like palm or canola
  • 3 tbsp tamarind paste mixed with 1 cup of water until dissolved
  • 7 Japanese eggplants, cut as shown
  • 1 tsp salt
  • 1 tsp sugar

Directions

  1. To make the chili paste, blend the chilies, garlic, and onion with a cup of water. Set aside.
  2. In a wok, heat 5 cups of the oil. Fry the potatoes for 2-3 minutes or until golden brown. Remove the potatoes by sieve and set aside.
  3. In the same wok, fry the eggplants for 2-3 minutes on each side, until lightly browned. Remove by sieve and set aside.
  4. In a large pan, heat 1 cup of oil. Add in the chili sauce, stirring constantly to release the aromatics. Add the sugar, salt, and tamarind mixture. Stir consistently for 10-15 minutes when the water has evaporated.
  5. Add the potatoes and eggplant to the pan and mix gently for 2 minutes. Serve hot.
Diving Sipadan

Diving Sipadan

Sambal Sauce

Sambal Sauce