TERONG hot

Ingredients

2 pieces of purple eggplant
65 ml Instant Santan (vy: 40 ml)
300 ml Water
Salt taste, powdered broth
ground spices :
5 Onions Onion
3 cloves Garlic
5 pieces of curly red pepper
6 red chili
1 cm Kencur
2 cm turmeric
1/2 tsp Terasi

Step

Wash the eggplant, cut the stalk, split 2, burn in teflon smp cooked, set aside
Saute the finely ground spices
Pour water, add salt & powdered broth, mix well, bring to a boil, taste test
Pour the instant thick coconut milk, bring to a boil again
The aubergine on the plate flush the coconut milk, ready to serve. Or can jg eggplant is included with coconut milk.