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Eggplant taoco stir-fry

Here’s a vegetarian twist on the family’s Eid-al fitr dish, traditionally made with shrimps. I was inspired by an eggplant dish I had at a Thai restaurant and thought the spices were not unlike that of the shrimp taoco. So this year, I experimented, It came out a bit too spicy, but I’ve adjusted the recipe since.

The taoco paste

Eggplant Taoco Stir-Fry

You’ll need:

three large eggplants. cut off the stalk, cut length-wise into three or four pieces each

Around half a kilo of large green chilis, sliced diagonally, but not too thinly, seeds removed

Around 10 large red chilis

Grind: 10 shallots and 3 garlic

Around 3 cm of ginger, hammered

Around 3 cm of galangal (lengkoas), hammered

5 Indian bay leafs (daun salam)

One stalk of lemongrass

One tomato (optional, will give the taste a milder touch but also will make it spoil slightly faster), sliced

About one and a half tablespoon of taoco (salted, fermented soy beans, slightly similar to Miso), don’t use the very salty ones usually employed in West Java dishes.

To make:

sautee the ground ingredients until fragrant, add the ginger, galangal, lemongrass and Salam leaf.

Fry the eggplants separately

add the tomato and taoco

add a little sugar

add the chilis, stir-fry until limp

Add the fried eggplant

stir-fry until well mixed

And you’re done!


About thoughtsthatdance

I am not much of a dancer. I take wrong steps every now and then, but the mistakes can lead to laughter or lessons.

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