I love eggplant. The best eggplant dish I ever tasted was a sambal belacan stir fry.
Sambal is a delicious chili paste with garlic, ginger and shallot. Belacan is a fermented shrimp paste with a strong aroma. Both are available ready made from Asian stores.
Many years ago I was a poor university student who worked for an Asian restaurant as a casual waitress. One evening, a casual cook rocked up to fill a shift. He made us a dish of sambal belacan eggplant for staff meal. The dish was so aromatic and delicious that I can still remember his nameless imagine today – cranky, middle age, distinctively Chinese-Malay with his strong accent.
My version of sambal balacan eggplant is really simple: Read the rest of this entry »