IntroThis recipe is very famous in Malaysia and especially in the Malay community.
- 2 Brinjal, also known as: eggplant, aubergine, melongene or guinea squash Normal size
- 3 Table spoon Dried Shrimps
- 100 grams (3.5 ounces) chilies You can use red chili or green chili ( I use green small chilies because i love extra spicy)
- 100 grams (3.5 ounces) shallots
- 5 cloves Garlic (Minced)
Cut brinjal (eggplant) into long strips and fry them in hot oil until they turn brown in color.
Set aside when the brinjal (eggplant) turns brown in color.
Blend the shallots and chilies into a paste.
Heat one tablespoon of cooking oil and fry the minced garlic until brown in color.
Add in the dried shrimp.
Stir fry the dried shrimp until they turn golden in color.
Add in the shallots and chile paste.
Mix well and keep stirring until it's thick.
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