Spicy Aubergine in Anchovy Sambal
Popular Malaysian spicy dish, cooked in ground chili and anchovy sauce. Great for serving with boiled rice or rice porridge/congee
- 1 medium long aubergine, cut into chunks (about 4 cm in length)
- 1 medium onion, sliced
- 2 cloves garlic, sliced
- 50g dried anchovies
- 3 tablespoons sunflower oil
- 1 tablespoon dark soya sauce
- 1 tablespoon light soya sauce
- 30g ground red chillies (coarse)
- 20g dried anchovies, finely ground
- 10g dried shrimp, finely ground
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon sunflower oil
- Mix the sauce ingredients together in a bowl and set aside.
- Heat the sunflower oil from main ingredients in a wok. Once the oil is hot enough,
turn heat down to medium and fry the anchovies for about 2 minutes the add in the garlic
and fry till both are crispy but not burnt. Remove from wok and set aside in a bowl.
- In the same wok, add in the onion and the mixed sauce ingredients, sautee till onion is
softened then add in the aubergine and the soya sauces. Stir fry for about 1 minute
then pour in a small bowl of water. Stir well then cook for 5 minutes or until aubergine
is soft, lid on.
- If the liquid is cooked down too quickly, add a little more water and put the lid back on and cook till the aubergine is soft.
- Stir well before pouring into the serving dish. Scatter the crispy anchovies and garlic over the top.
- Serves 2.
- You can use dried shrimp instead of dried anchovies.
- For another variant of vegetable, try courgette and/or tofu.
- No extra salt is needed as the dried anchovy is already salted.
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |