Sambal Terung

4 average sized local eggplants edible oil, about 4-5 tbsp

Sambal (Chilli Paste):

10 dried chillies

4 red finger-length chillies, deseeded

6 shallots (sibuyas tagalog), peeled

3 tbsp edible oil

2 cloves garlic, peeled

2 tbsp tamarind juice(mash 1 tbsp of tamarind pulp in 2 tbsp of warm water, strain)

2 tbsp sugar

1 tsp salt

1. Sambal – soak dried chillies in warm water for 15 mins. until soft. Deseed and drain. Grind the drained chillies with the finger chillies, garlic and shallots in a mortar until smooth.

2. Heat oil in a wok over low heat and stir-fry the sambal about 5 minutes, until the oil separates. Add tamarind juice, sugar and salt. Stir-fry for another minute, then set aside.

3. Cut the eggplant lengthwise to desired chunks. Heat 2 tbsp oil in a wok on medium heat. Cook the eggplants until lightly browned on all sides (7 mins.) then remove from heat and drain on paper towels.

4. Arrange the eggplants on a dish and spoon the chilli paste over them. Serve immediately.

Serves 4

BEEF RENDANG

1 cup freshly grated coconut

15 dried chillies, deseeded

15 shallots, peeled

ginger, peeled & sliced

fresh galangal root, peeled & sliced(lengkuas)

3 stalks lemongrass, bottom only & inner part sliced

½ tsp ground turmeric

1 kilo stewing beef cut, cubed

2 ½ cups thick coconut milk

1 cup water

3 tbsp tamarind juice

1 turmeric leaf, torn (optional)

2 kaffir lime leaves, torn

2 tsp sugar

2 tsp salt

1. Deep-fry the shredded coconut in a wok, low heat, until golden brown. About 10 mins.

    Allow to cool a bit, then grind the coconut in a mortar to a powder, Set aside.

2. Soak dried chilles in warm water for 15 mins to soften. Deseed & drain. Grind chillies,

    shallots, ginger, galangal, lemongrass and turmeric into a paste in a mortar.

3. Put beef cubes, chilli paste, coconut milk and water in the wok. Bring to a boil, stirring

    occasionally for about one hour, until the beef is tender. Be sure to add water if the

    sauce seems to go dry before the beef is tender. Right cooking should mean that the

    liquid have mostly evaporated and coconut oil will be visible.

4. Add the ground coconut, tamarind juice, turmeric leaf, kaffir lime leaves, sugar & salt.

    Stir fry for about 5 mins.

5. Serve with rice.

Serves 4. This dish is best served a day after, when the spices have set.