Balado Terong
Balado Terong
Spicy Javanese Eggplant:
6 small thin eggplants cut into thick rings
oil for deep frying
3 large tomatoes, cut into quarters
3 or 4 large red chilies
2 tablespoons oil
two small chunks galangal root
half a blade of fresh lemon grasssmall
handful curry leaves
2 tablespoons palm sugar
1 teaspoon salt
Blend the tomatoes and whole chilies together in a blender or food processor until smooth. Remove the puree` and set aside.
Heat the oil for deep-frying in a wok or pan over high heat until fairly hot.
Fry the eggplant pieces in 2 or 3 batches, until they are tender enough to pierce with a point of a knife. Set the eggplants aside to drain.
Heat another 2 tablespoons oil in a pan or wok over moderate heat. When hot, drop in the galangal and lemon grass. Fry for one minute, or until fragrant. Add the curry leaves, fry momentarily, then add the tomato and chili mixture.
Cook for 5 or 10 minutes, or until thick and saucy. Add the sugar and salt, stir to dissolve, and gently fold in the eggplant pieces.
Serve Balado Terong hot with rice.
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And here's the recipe for perfect Basmati Rice.
Fragrant Basmati Rice
PREPARATION TIME: 50-10 minutes
COOKING TIME: 25-23 minutes
YIELD: enough for 3 or 4 persons
1 cup basmati rice
1 tablespoon butter or ghee
1-1/2 cups water
3/4 teaspoon salt
1. Wash the rice in a medium-sized stainless mixing bowl. Rinse in several changes of water until it runs relatively clear, let soak for 15 minutes then drain.
2. Heat the butter or ghee in a heavy 2 quart non-stick skillet over moderate heat. When the butter is frothy or the ghee is hot, pour in the rice and gently stir-fry it for about 10 minutes or until some of the grains become translucent and evenly absorb the butter of ghee.
3. Meanwhile, bring the water and salt to the boil in another saucepan over moderate heat. Pour the boiling water into the sauteed` rice, increase the heat, and allow the rice to boil for a few seconds.Immediately reduce the heat to very low, cover with a tight-fitting lid, and gently simmer for 20 - 25 minutes or until the rice is tender and the water is fully absorbed. Remove the rice from the heat, and let it sit, covered, for another 5 minutes. Remove the lid and allow the steam to evaporate for another few minutes. Fluff with a fork and serve piping hot.
What part of "no sauce" didn't they get? 
