Page 186 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

eggplant)

3 tablespoons oil

½ cup (125 ml) water

3 tablespoons sweet soy sauce

1 Grind the garlic, chili peppers, and shrimp paste using a mortar and pestle or food

processor, until it becomes a smooth paste. Set aside.

2 After trimming off the ends of the eggplant, slice it into bite-size chunks.

3 Heat a wok over medium high heat. Add the oil and sauté the dried shrimp paste
mixture for 1 to 2 minutes until the kitchen (and probably the rest of the house) is filled
with its unmistakably pungent aroma.

4 Toss in the eggplant and quickly stir-fry. Pour in the water and sweet soy sauce.

Reduce the heat to medium high and continue to sauté for a few minutes until the
eggplant is fork tender. Serve with steamed rice.