Ingredients with Measurements:
- 2 large eggplants, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red onion, finely chopped
- 4 garlic cloves, minced
- 2 red chili peppers, finely chopped
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/4 cup water
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped red onion and minced garlic to the skillet and sauté until fragrant and translucent.
3. Add the chopped red chili peppers to the skillet and sauté for another minute.
4. Add the bite-sized eggplant pieces to the skillet and stir-fry until they are slightly browned and tender.
5. In a small bowl, mix together the tamarind paste, brown sugar, fish sauce, soy sauce, and water until well combined.
6. Pour the sauce over the eggplant in the skillet and stir-fry for another 2-3 minutes until the sauce is well incorporated and the eggplant is fully coated.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 18g
- Protein: 3g
- Fiber: 6g
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add diced chicken or shrimp to the skillet for a protein-packed meal.
- Substitute eggplant with other vegetables such as zucchini, bell peppers, or mushrooms.
Tips and tricks:
- Make sure to cut the eggplant into bite-sized pieces to ensure even cooking.
- If the eggplant is too bitter, soak it in salt water for 10-15 minutes before cooking.
- Adjust the amount of chili peppers according to your spice preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Sambal Tuktuk Eggplant in a large bowl or on a platter with a sprinkle of fresh cilantro leaves on top.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Stir-fried vegetables
- Spring rolls
- Fried rice
Troubleshooting advice:
- If the eggplant is too mushy, reduce the cooking time or use firmer eggplants.
Food safety advice:
- Make sure to wash all vegetables thoroughly before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Sambal Tuktuk Eggplant is a traditional Indonesian dish that originated from the Batak tribe in North Sumatra.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Indonesian