Aubergine Relish (Sambal Terong)

Ingredients :
2 sm Aubergines
1 Irg Spanish onion
4 x Cloves garlic
1 tbl Vegetable oil
2 tsp Chilli powder
1 slc Terasi
1 tsp Brown sugar
2 lrg Tomatoes

Method :

* This is a relish which can be used hot or cold.
* Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds.
* Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder.
* Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary.
* Then put the mixture into a pudding basin and steam it for 20 minutes.
* If you want this relish to be really hot-spicy hot-then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.

From : http://fooddownunder.com

More about → Aubergine Relish (Sambal Terong)

Atjar Tumis Djamur (Mushroom Pickles)

Ingredients :
8o z Mushroom, fresh, sliced
3 oz Shallots, slivered
3 cup Vinegar, white
1 tsp Cumin powder

Method :

* Cook Time:
0:30 Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. Pour vinegar mixture over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender. Remove from heat and let mushrooms cool in the vinegar. Drain and refrigerate until ready to serve.

from :http://fooddownunder.com/cgi-bin/recipe.cgi?r=11484

More about → Atjar Tumis Djamur (Mushroom Pickles)