{"id":7356,"date":"2022-04-15T13:38:00","date_gmt":"2022-04-15T05:38:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=7356"},"modified":"2026-03-09T20:55:37","modified_gmt":"2026-03-09T12:55:37","slug":"eggplant-chili-paste-terong-sambal-stirwithme","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/eggplant-chili-paste-terong-sambal-stirwithme","title":{"rendered":"Eggplant Chili Paste (Terong Sambal)"},"content":{"rendered":"<h2>Eggplant Chili Paste (Terong Sambal) Ingredients<\/h2>\n<p>2 medium Japanese Eggplant (400 gr)<br \/>\n5 small shallots<br \/>\n3 garlic cloves<br \/>\n10 long chilies<br \/>\n1 tbsp shrimp paste<br \/>\n2 candlenut<br \/>\n1 large tomato, smashed<br \/>\n2 tbsp tamarind liquid<br \/>\n1\/2 tsp chicken stock powder<br \/>\n1 tbsp palm sugar or white<br \/>\n1\/2-1 tsp Salt (adjust to taste)<br \/>\n2 tbsp water<br \/>\n2 tbsp vegetable Oil<\/p>\n<h2>Steps<\/h2>\n<p>Transfer chilies, shallot, garlic, candlenut and shrimp paste into food processor along with water, blend until smooth and pasty<br \/>\nHeat oil in a pan, stir fry spices paste for 3 mins, add smashed tomato, chicken stock powder, tamarind liquid, salt and sugar. Stir fry for a few mins more and transfer into a bowl. Set a side<br \/>\nCut the eggplant in half then score the inside.<br \/>\nHeat a pan and drizzle 1 tbsp of oil in, pan fry eggplant skin side down for 2-4 mins over high heat until skin turns slightly brown, flip and cover and cook the other side for 3-5 mins over low heat until charred<br \/>\nTransfer eggplant skin side down into a tray over parchment paper, smother the top part of the eggplant with the sambal mixture, pop into the oven and broil for 5 mins. Serve eggplant with rice<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Eggplant Chili Paste (Terong Sambal) Ingredients 2 medium Japanese Eggplant (400 gr) 5 small shallots 3 garlic cloves 10 long chilies 1 tbsp shrimp paste 2 candlenut 1 large tomato, smashed 2 tbsp tamarind liquid 1\/2 tsp chicken stock powder 1 tbsp palm sugar or white 1\/2-1 tsp Salt (adjust to taste) 2 tbsp water<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":7357,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[114,7],"tags":[],"class_list":["post-7356","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eggplant","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/7356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=7356"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/7356\/revisions"}],"predecessor-version":[{"id":7384,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/7356\/revisions\/7384"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/7357"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=7356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=7356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=7356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}