Malaysian recipe for Brinjal Sambal or Keoh Char Huan Cheo
INGREDIENTS
- 300g brinjal or Chinese eggplant
- 5 tbsp vegetable oil
- 20g dried prawns (soaked, cleaned & chopped fine)
Ingredients for Spicy Ground Paste (Blend in Processor)
- 4 to 5 fresh red chillies
- 5 larges dried chillies
- 1 clove garlic
- 12 shallots
- 4 candlenut or macadamia nuts
- 1 tsp belachan (toasted)
- 2 tbsp water
- 2 tbsp sugar
- 1 tsp kosher salt
Image of Brinjal or Chinese Eggplants
- Cut the brinjal or Chinese eggplants into cubes
- Soak them in a bowl of salted water (add 1 tsp salt) to avoid discoloration
- Drain and discard water, set brinjal aside
- Heat the oil in a wok (low to medium heat)
- Fry the brinjal till lightly brown then drain on paper towel
- Add the chopped dried prawns to wok, saute till fragrant
- Remove and set aside
- Add the spice paste ingredients and saute till fragrant
- Add in the water then stir and season with salt and pepper
- Turn off the heat then add in the browned brinjal and dried prawns to the wok
- Mix everything till well coated then serve immediately
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Enjoy this free Malay vegetarian recipe for making delicious nyonya style brinjal or eggplant sambal or Keoh Char Huan Cheo
Malaysian style.
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