In the Kitchen

Sambal Terung

Sambal Terung


Less than half hour


Less than half hour


10 servings


    • 4 eggplant (aubergine)
    • 4 tbsp cooking oil
    • 1 tsp salt

    Sambal paste, blended

    • 20g dried shrimp, deep-fried and grounded
    • 1 tbsp belacan, baked at 160 degrees Celcius for 10 minutes and pounded
    • 5 red chillies, sliced
    • 5 tbsp chilli paste
    • 3 pips garlic, peeled
    • 2 medium red onions, peeled
    • 5 candlenuts, pounded
    • 4 tbsp chilli sauce
    • 1 cup of water
    • 1 tbsp sugar
    • 1 tsp salt to taste


    Cut the eggplants into 2 inches long and then cut them into wedges. Rinse and drain well.

    Sprinkle a little bit of salt and oil.

    Heat the oil in a pan over medium heat and fry eggplants until lightly browned and soft. Dish out and set aside.

    To make sambal paste, blend all ingredients with 1 cup of water.

    Sauté until aromatic, then add in the chopped dried shrimps to the oil in the pan and sauté until fragrant about 5 minutes.

    Stir-fry, then let it simmer for 3 minutes.

    Add salt and sugar to taste.

    To serve, place the sambal on top of eggplants.

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