Sambal Terong with Ikan Tamban
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (green or purple) | 3-4 pieces (to taste) |
| Ikan Tamban (or salted fish) | Sufficient amount |
| Spices | |
| Red chili (cabe rawit) | 5 pieces |
| Red curly chili | 5 pieces |
| Shallots | 6 cloves |
| Garlic | 2 cloves |
| Chicken bouillon (Royco) | To taste |
| Salt | To taste |
| Soy sauce/Sugar | To taste |
| Cooking oil | Sufficient for frying |
Instructions
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Prepare the Eggplant: Cut the eggplant into cubes and wash thoroughly. Heat oil in a pan and fry the eggplant until golden brown. Remove and set aside.
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Fry the Fish: In the same pan, fry the ikan tamban or salted fish until cooked through and crispy. Set aside with the eggplant.
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Make the Spice Paste: In a mortar and pestle or food processor, blend the red chili, curly chili, shallots, and garlic into a smooth paste.
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Sauté the Paste: Heat a bit of oil in a pan and sauté the spice paste until fragrant and the oil separates.
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Combine Ingredients: Add the fried eggplant and fish to the pan. Stir well to combine and coat everything with the spice paste.
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Season: Sprinkle in the salt, Royco, and soy sauce or sugar to taste. Stir until the flavors meld and the dish is heated through.
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Serve: Enjoy your Sambal Terong with Ikan Tamban warm as a delightful side or main dish. Happy cooking! 😊
Feel free to adapt the spice levels and seasonings to your personal preference!
