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

Main Ingredients:

  • 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

Sauce Ingredients:

  • 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

Preparation:

  1. Mix the sauce ingredients together in a bowl and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Stir well before pouring into the serving dish. Scatter the crispy anchovies and garlic over the top.
  6. Serves 2.

Versatility Note:

  1. You can use dried shrimp instead of dried anchovies.
  2. For another variant of vegetable, try courgette and/or tofu.
  3. No extra salt is needed as the dried anchovy is already salted.