Pajeri Terung II (Brinjal Pachrey II)

Slightly different recipe than the earlier version that I posted long time ago... both are nice - it all depends on how you balance the seasonings!

By: Roz@HomeKreation
Serves: 5-6 persons
INGREDIENTS:
3 long Brinjals - cut half length-way 
1 pc Cinnamon Stick
5 Shallots*
2 clove Garlic*
1/2" Ginger*
2 tbsp Dried Shrimps* (* blend) 
3 tbsp Curry Powder (for fish dish) - mix with some water to form paste 
2 tbsp Roasted Coconut Paste
1 tsp Tamarind Paste - dilute in few tbsp water
1 bowl Coconut Milk
Palm Sugar
Salt

METHOD:
1.Wrap brinjal in aluminium foil & bake 200C for 10-15 minutes.
2. Heat up few tbsp oil & stir fry cinnamon stick and blended ingredients* until fragrant.
Add in curry powder paste & stir thoroughly. Add a bit of water to prevent sticking to bottom of pot, cook until fragrant.
Add in rest of ingredients except brinjal, cook until boiled and well seasoned.
Add in brinjal & cook until flavour is absorbed.
3. Serve with rice along other dishes.
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BAHASA MALAYSIA VERSION

Satu lagi lauk yg Along gandingkan dgn Nasi Minyak Bandung tempoh hari. Sebelum ni dah tayang resipi Pajeri Terung tapi kali ni ada sedikit kelainan dlm bahan2 nya. Apa2 pun kedua-dua nya sedap bergantung kepada keseimbangan perisa garam & asam.

By: AlongRoz@HomeKreation

Saiz hidangan: 5-6 orang

BAHAN2:

3 biji Terung Panjang - belah dua memanjang

1 keping Kulit Kayu Manis

5 ulas Bwg Merah*

2 ulas Bwg Putih*

1/2" Halia*

2 sb Udang Kering* (* blend) 

3 sb Rempah Kari Ikan - bancuh dgn sedikit air

2 sb Kerisik

1 st Asam Jawa  - bancuh dgn sedikit air

1 mangkuk Santan

Gula Kabung, Garam

CARA2:

1. Bungkus terung dgn kertas aluminium & bakar 10-15 minit dgn suhu 200C.

2. Panaskan sedikit minyak & tumis kulit kayu manis & bhn2 blend* sehingga wangi.

Masukkan rempah & kacau sehingga garing.

Masukkan kesemua bhn2 lain, kecuali terung, & masak sehingga menggelegak.

Masukkan terung & masak sehingga sebati rasa.

3. Hidangkan dgn nasi & lauk sampingan lain.