Eggplant Sambal Malacca Style
400 grams’ yellow or orange-fleshed sweet potatoes
1 cup all-purpose flour plus 2 tablespoons
½ teaspoon baking powder
2 cups of canola oil for frying
8-ounce palm sugar, chopped
½ cup water
1. Begin with the spice paste by placing ginger, shallots, garlic, tomatoes, chilies, cumin and 1/4 cup water in a blender and blend until you have a fragrant and smooth bright reddish orange paste.
2. Heat the oil in a saucepan or 12 inch skillet over medium heat. Carefully add the spice paste to the side of the pan to prevent splattering then gently move the paste to the middle and stir to incorporate the spice paste into the oil. Allow the paste to cook, stirring occasionally to prevent the paste from sticking to the pan and until the oils separate and appear on the surface, about 15 minutes.
3. Now add the kicap manis and stir well. Next gently place the eggplant slices on the top of the sambal and do not stir. Cover the pot, lower the heat and allow the eggplant to cook until soften, about 15 minutes. When the eggplant is soft, gently fold the eggplant into the sambal. Taste; add a pinch of salt if needed. Serve warm with brown or white rice.