Dad’s Chilli Paste with Aubergine

My family came up to my apartment for a Friday dinner. Almost everytime my dad comes up, he will bring with him three bottles of his homemade chilli paste to distribute among my siblings.

I reserved this dish for the arrival of his healthy and intensely fragrant chilli paste to whip up.

Dad’s Chilli Paste aka sambal (recipe adjusted for a 300 ml -ish bottle)

  • 6 long red chillies
  • 5 shallots
  • 5 garlic
  • roughly 1/2 thumb size of ginger
  • 2 tbsp of light oil
  • 1/2 tsp of salt and sugar each
  • about 8 dried shrimps, reconstituted in hot water for 1 hr

Sometimes, he includes lemongrass or onions too. Nothing is set, he just make the chilli paste as he goes along, which depends on the fridge’s stock.

Aubergine treatment / Preparation

  • 1 clove of chopped garlic
  • 1 big heap tbsp of chilli paste made as above
  • a dash of milk
  1. Cut up one aubergine into chip shape
  2. Place the aubergine strips onto a foil parcel, before closing in the parcel, drizzle about 3 tbsp of olive oil, a pinch of salt to coat evenly, then seal the foil and bake it for 20 minutes under 180° C.
  3. When the aubergine is softened, heat up a wok with light drizzle of oil on medium heat. Toss in chopped garlic to stir until aromatic.
  4. Quickly, add in the chilli paste and a dash of milk to warm through until fragrant. Then, add in the aubergine strips to stir fry briefly on high heat until they are coated evenly with the chilli paste.
  5. Dish it out and enjoy while it’s warm.

I was purely anxious to capture the picture straight after cooking so to be able to sit with my family for a warm dinner, meant to garnish it with some chopped spring onions or coriander leaves prior to serving.

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