Pecel terong (grilled eggplant with chili sauce) is a comfort food everyone will love. however, there is a trick on cooking this dish. wrap eggplant with aluminium foil before grilling it to help cooking the eggplant to the inside without burning the outside.
Pecel Terong (Grilled Eggplant with Chili Sauce)
Ingredients
4 (250 grams) purple eggplants,grilled, halved lengthwise
2 lime leaves
250 coconut milk from ½ coconut
¾ teaspoon salt
¾ teaspoon sugar
ground spices blend:
4 red chili peppers
¼ teaspoon terasi (shrimp paste)
3 cloves garlic
1 cm sand ginger
5 candlenuts, fried
topping:
1 tablespoon crispy shallot
Cooking Steps
1. Put grilled eggplant on the pan. Add in ground spices blend, lime leaves, coconut milk, salt, and sugar. Cook it until the sauce is thickened and reduced. Remove it from heat.
2. Pecel Terong (Grilled Eggplant with Chili Sauce) is ready to serve.
Dina
Dina
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