My first recipe . . .
I’ve started experimenting on my own version of this dish a month ago after my holidays from the Philippines . . . It is one of the signature dishes in my ninang’s resto called “tapayan” . . . When i saw it on the menu, I decided to order and found out that it was kinda similar to the Malay “terung sambal” or “sambal brinjal” . . . This Malay dish is one of my favourites here in Brunei . . . It is a simple dish with eggplant sauteed in local spicy “sambal” paste . . . Now here’s my very own “spicy talong” . . .
SPICY TALONG
ingredients
4 medium-sized egpplant, sliced at least 1/2″ thick
1 medium-sized onion, sliced thinly
2 medium-sized riped tomatoes, sliced thinly
4 cloves garlic, crushed
4 medium-sized red chilies
2 tablespoons “bagoong na alamang” (filipino shrimp paste)
4 tablespoons dried shrimps
Fish sauce to taste
method
fry crushed garlic until golden brown, followed by onions, tomatoes and chilies. cook until tomatoes are well done and skin has peeled off from the flesh. add in dried shrimps, eggplant, and shrimp paste. cook until eggplant is tender. adjust taste with fish sauce or shrimp paste.
serve with hot steamed white rice.
sliced roasted pork or diced dried fish fillet, may also be used as a substitute for dried shimps and crushed pork cracklings as garnish or toppings. yum!
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