Kulawong Talong

Ingredients for Kulawong Talong

• 8 Chinese eggplants
• Sea salt, to taste
• 250 g desiccated coconut threads
• 1 (400 ml) can coconut milk
• 1 (200 ml) can coconut cream
• 2 tbsp coconut or cane vinegar
• 2 red chilies, chopped
• 6 cloves garlic, minced
• 1-inch piece ginger, thinly sliced
• 2 shallots, finely chopped
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• Oil, for cooking

How to cook Kulawong Talong

1. 1.Prick eggplants with a fork, season with salt, and grill whole until charred and fully soft; cool and peel.
2. 2.Mix coconut threads with half the coconut milk; bake at 200°C until browned.
3. 3.Heat oil in a saucepan over medium heat; sauté garlic, ginger, and shallots until fragrant.
4. 4.Add remaining coconut milk, coconut cream, vinegar, and browned coconut threads; boil, then simmer on low for 10 minutes.
5. 5.Strain the liquid into another pan; add eggplants, mash lightly, and simmer 2 minutes.
6. 6.Season with fish sauce and pepper, top with chilies, and serve.