Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI)

Name: How to cook Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Dapoer-Indonesia @ us

Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI)

FOFOKI is what the Ternate people call eggplant smothered in a spicy coconut milk sauce. Eggplants are cut and then cooked by frying, baking or steaming and then covered with coconut milk sauce. The savory taste of coconut combined with just the right spicy seasoning and crunchy eggplant is great.

Ingredient

Food ration :

5 servings

Cooking time :

15 mins

purple eggplant

3 Tbsp

coconut milk

tomato, diced

1 chunk

ginger, crushed

100 g

anchovy / small shrimp, fried briefly

250 ml

water

spring onions

2 cloves

garlic

large red chilies

cayenne peppers (to taste)

hazelnuts

1/4 tsp

turmeric powder

1/2 tsp

coriander powder

1 tsp

shrimp paste

to taste

Sugar and salt

Cooking instructions

* Step 1

Wash the eggplant, cut from the tip to the base (do not to break apart, leave the top end uncut).

* Step 2

Soak eggplant in salted water about 10 minutes. Steam, friy, or grill the eggplant until wilted (not too done, so it still feels crunchy). Arrange in a serving dish and set aside.

* Step 3

SAUCE: Sauté ground spices until fragrant, add the coconut milk and mix well. Add water and cook until boiling. Add diced tomatoes and remove from heat.