1 stephen ceideburg
2 small aubergines
1 large spanish onion
4 cloves garlic
1 tbsp vegetable oil
2 tsp chilli powder
1 slice terasi
1 tsp brown sugar
2 large tomatoes
Directions
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 "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
1986." ISBN 0-907325-29-7.
Posted by Stephen Ceideburg
Servings: 6 servings
Aubergine Relish (Sambal Terong) Recipe brought to you by Recipe Ideas
Categories: Eggplant
The History of Recipes
We are able to trace the history of `recipes` far back into ancient history, in truth as far back as the early Egyptians, and possibly even further. Interesting though that is, these, ancient cookbooks were just primitive hieroglyphic instructions for food preparation.
As we move into The time of the romans around 25BC a roman called Apicius created a collection of documents which described recipes cooked by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius describes how the ancient chefs used many different aromatic flavours, including some familiar names such as thyme, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas prompted an eruption in manuscripts on cookery, many of which still exist in private collections. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes like those on our site. |
We hope you enjoy this Aubergine Relish (Sambal Terong) recipe.
