Friday, July 9, 2010
Hot Spicy Eggplants (Terong Balado)
5 boiled egg or fried egg
10 large red peppers
5 onions or 1 medium sized large yellow onion
3 cloves garlic
2 slices galangale
1 stalk serai (citronella or lemongrass)
2 tbsp salt
½ tsp sugar
Cut eggplant into medium size. Fry until it is brownish.
Cut onion, garlic, tomato, and red pepper. Fry until it is withered. Blend it but don’t be too soft.
Fry soft spice, salt, and sugar in some oil. Add serai and galangale until it is fragrant and oily.
Now put the fried eggplants and let it for just a while in order that the spice is soaked into eggplants.
Ready to serve.