Saturday, May 26, 2012

Singapore - Sweet Eggplant Stew (Semur Terong)


Sweet Eggplant Stew 
(Semur Terong)



Ingredients

-       1 lb. eggplant
-       4 Tbs. vegetable oil
-       1 Tbs. shallots
-       1 clove garlic, sliced
-       ½ cup water
-       1 Tbs. sweet soy sauce
-       ½ tsp. pepper
-       ¼ tsp. nutmeg
-       1 tsp. vinegar
-       ½ tsp. salt
-       1 tsp. sugar

Directions

-       Cut the unpeeled eggplant into ½-inch-thick slices, and then cut the slices in half.
-       Fry lightly in 2 Tbs. of oil for 2 minutes, or until light brown and softened.
-       Set aside.
-       Stir fry the shallots and garlic in the remaining oil until light brown.
-       Add the water, sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar.
-       Let all of these ingredients cook for approximately 3 minutes to prepare the sauce.
-       Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors.
-       Shake the pan several times to mix but not mash the eggplant.
-       Serve hot or at room temperature.

Makes 4 servings.

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