Terung (brinjal) and tempeh masak Kicap and Chili Api is brinjal and tempeh cooked in sweet chili sauce. The perfect side dish for any asian feast. A dish fit for all vegetarians and a favorite for family get togethers. You can actually pre cook the sweet soy and chili sauce and place it in the fridge for up to a month and use it as a dressing for anything! Substitute the brinjal and tempeh with other vegetarian proteins like potatoes and tofu.
|6 x Aubergines, cut into 1.5cm cubes|
|4 x tempeh, cut into 1.5cm cubes|
|2 cups of oil|
|4 garlic cloves crushed|
|6 chili padi crushed|
|6 tablespoon sweet soy sauce|
|1 spring spring onions chopped|
|Salt and sugar to taste|
A dish that will get your mouth watering in an instant and incredibly easy to make. Chunks of aubergines and tempeh fried until crispy and coated in a luscious mixture of sweet, spicy and thick chili soy sauce. This is something that can quickly be prepared for your buka puasa dinner!
|1.||In a pan, fry aubergines and tempeh in hot oil until golden brown and set a side|
|2.||In another pan, add some oil and fry garlic and chili paste until fragrant and then add sweet soy sauce, fold in sauce with deep fried aubergines and season with salt and pepper|
|3.||Add some chopped up spring onions for garnish|
|4.||Serve with hot steamed white rice and freshly made sambal belacan|