A unique Malaysian dish that can be cook with so many variations. I cook this brinjal with a paste made with dried prawns, onions, garlic, and chili. A very simple dish but full of flavor and a favorite among Malaysians.
If you don't like brinjal, you can replace it with other vegetables like ladies fingers, spinach, 'sweet potato leaves, 'kangkung' (water spinach), watercress, potatoes, or even meats like chicken, pork, beef, and mutton.
A super versatile base that could be use in so many dishes.
This is an easy base one that you can start with and slowly add other ingredients like different chilies, tomatoes, or tamarind juice.
What You'll Need:
Brinjal - 600g
Oil - 70g
Salt - 2.5g
Chicken Stock - 5g
Sambal paste:
Dried prawns - 20-25g
Onions - 120g
Garlic - 40g
Chili - 90g