Ingredients /nutrition
- 2 aubergines
- 4 fresh red chilies
- 3 tsp dried shrimps, soaked and drained
- 4 dried chilies, soaked to soften
- 1 tsp black peppercorns
- 1 sliced onion
- 6 sliced bird's eye chilies
- 260 ml coconut cream
- 1/2 tsp Kalamansi juice
- salt to taste
Methods / instructions
- Grill aubergines until done and peel of the skin.
- Slice aubergines and set aside.
- Ground fresh red chilies, dried shrimps, dried chilies and peppercorns until smooth.
- Add in remaining ingredients and stir in aubergines.
- Give a good toss and serve immediately.
Servings: 4
More Malaysian cookings:
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