Kecap terong: Indonesian eggplant in sweet soy sauce
Ingredients
- 1 to 1.5 pounds eggplants, ideally the long thin Asian ones, if not a regular one will do
- 2 medium onions
- 1 tablespoon oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground mace
- 3 tablespoons kecap manis (Indonesian sweet soy sauce -- you may substitute 5 teaspoons soy sauce and 4 teaspoons sugar)
- 1 teaspoon soy sauce or Bragg's aminos
- 1 tablespoon fresh lime juice
- 1-2 fresh red chili peppers
Method
- If using Asian eggplants, cut into 1/2 inch thick slices. If using a regular large eggplant, cut into quarters the long way and then into slices.
- Quarter the onions and slice.
- Mix together the spices in one dish, and the soy sauces and lime juice in an other.
- Heat oil for 2 minutes in a 2-3 quart microwave-safe casserole.
- Remove casserole from the microwave, toss the eggplants and onions with the oil. Sprinkle with the spices and toss again.
- Cover with a piece of paper towel and zap for 4-5 minutes. Time is difficult to determine since it is a function of the power of the microwave, the shape of the dish, and the density of the eggplants. It is also a function of the preference of the diners. My wife likes her eggplants very tender, so I tend to cook for the longer time period.
- Removed from the oven, and pour over the liquids. Add the chilies now, sliced, if you are using them. Cover with the casserole lid.
- Return to the oven, zap for another 4-5 minutes.
- Leave at least 5 minutes fore serving. This reheats well, and is ideally served with white rice, but we will be having it with Jambalaya.
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