Sambal terung takes fried eggplant and coats it in sambal, Malaysia's foundational chile paste, built from dried chiles, shallot and garlic, fried until it deepens in color and develops real depth beyond just raw heat. The eggplant is fried first to soften and lightly color it before joining the sambal, absorbing its spicy, tangy flavor as they simmer together briefly, the fish sauce or belacan adding a savory backbone. A common side dish across Malaysian meals, sambal terung showcases eggplant's ability to soak up bold flavors, its mild, custardy texture providing a satisfying counterpoint to the sambal's considerable fire.
서브 4
Heat oil in a wok and fry the eggplant batons until softened and lightly golden, about 6-8 minutes; 물을 빼다.
Blend soaked chiles, shallots, garlic and belacan into a smooth paste.
Heat oil in the same wok and fry the sambal paste, stirring frequently, for 10-12 minutes until it darkens and thickens considerably.
Fry the sambal patiently until it deepens in color and the raw chile smell fades — this develops the sambal's characteristic rich, rounded heat.
Stir in tamarind paste, sugar and salt, adjusting the balance to taste.
Add the fried eggplant to the sambal, tossing gently to coat evenly, and simmer 3-4 minutes.
밥과 함께 따뜻하게 드세요.
サンバル・エズメシナ・ゴズル・ゴール・ルル・シェキルデ・コユラシナとカルンラシナ・カダル・サビルラ・クザルティン-ズ・クザルト・ルム・ビル・サンバルイン・タドゥ、コルク・Reze 토리・오르막탄・지야타・케스킨・베・덴게시즈디르.
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밀폐 용기에 담아 최대 4일 동안 냉장 보관하세요. 시간이 지남에 따라 삼발의 맛이 깊어지므로 스토브에서 천천히 다시 가열하세요.
Sambal is the foundational chile paste of Malaysian cooking, appearing in countless forms across the country, and this eggplant preparation reflects the broader tradition of pairing sambal's fiery depth with mild, absorbent vegetables.
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서빙 당 (200g) · 4 총 제공량
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