SAMBAL terung (eggplant) is one of those dishes I look out for whenever I eat at a Malay gerai nasi campur (mixed rice stall).
I simply love the robust flavour of the sambal melded into the luscious texture of the eggplant.
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When the sambal has been sautéed until oil rises, add fried dried shrimps and toss in raw onions and chillies for extra crunch.
In a blender, puree the sambal paste ingredients into a fine paste.
Fry the dried shrimp until crispy, then remove from the oil, reserving the oil to fry the belacan and wilt the onion.
When the sambal has been sautéed until oil rises, add fried dried shrimp and toss in raw onions and chillies for extra crunch.
Smother brinjal with sambal.
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