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
- Cut up one aubergine into chip shape
- 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.
- 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.
- 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.
- 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.