Name: Sambal Terong (Steamed Brinjal (Eggplant) with Chilli Paste)
Yield: Makes 4 to 6 Servings
Ingredients: Salt to taste; 30 g belachan; 2 calamansi limes (limau kesturi) cut halfwise; 4 brinjals (eggplants); 60 g or 2 ounces dried shrimps, soaked in hot water; 140 g or 5 ounces shallots, peeled and cubed; 60 g or 2 ounces dried chillies, soaked in hot water

Preparation info

Makes
4 to 6
Servings

Difficulty
Easy

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

While many recipes state instruct the reader to fry the brinjal (eggplant), I vaguely recall that my mother steamed or boiled hers.

Ingredients

4 brinjals (eggplants)
60 g or 2 ounces dried shrimps, soaked in hot water

Starter
Pescatarian
Gluten-free

Method

Rinse and pat dry the eggplants. Remove the tip. Slice into halves, lengthwise. Then slice into halves, crosswise. Prepare a steamer. When hot, lower the heat and uncover, place the eggplants in the steamer. Cover again and steam for 5 to 10 minutes until soft.
Meanwhile, pound or grind the dried shrimps, shallots, dried chillies and belachan. The paste does no

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