Sambal brinjal

I only learnt how to eat brinjals a few years back. When I was little, the only thing that I would eat was beans. All sorts of beans - long beans, french beans, green peas and basically any kind of legumes. Leafy vegetables was a big no and same goes for the unconventional types like brinjals. Now I'm a big fan of brinjals ... very ironic indeed.

Anyhow, the method to cook sambal brinjals is very similar to sambal okra. It's amazing how a simple method can be reused for many kinds of dishes. Anything simple wins my vote!

Ingredients:
One brinjal, sliced in little pieces. Make sure the core is removed.
Fresh chilli, unseeded
Shallots
Dried shrimp
1 tsp Belacan powder
Cooking oil
Some water
Soy sauce to taste 
Salt and a little bit of turmeric (kunyit powder) for seasoning

Directions:
1. Season the brinjals in salt and turmeric powder. Then pan fry the brinjals until they are cooked and soft.
2. Pound the chilli, shallots and dried shrimp together until it becomes a paste. Add in the belacan powder and mix.
3. Heat the wok and add the cooking oil. Saute the paste until fragrant.
4. Add in the brinjals. Stir fry for a few minutes until the okra becomes sticky and cooked.
5. Add some soy sauce to taste. Dish out and serve hot.