Recipe: Perfect Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI)

Delicious, fresh and tasty.

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.

Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI) The savory taste of coconut combined with just the right spicy seasoning and crunchy eggplant is great. 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. You can have Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI) using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI)

  1. You need 5 of purple eggplant.
  2. It's 3 Tbsp of coconut milk.
  3. You need 2 of tomato, diced.
  4. Prepare 1 chunk of ginger, crushed.
  5. You need 100 g of anchovy / small shrimp, fried briefly.
  6. You need 250 ml of water.
  7. You need of GROUND SPICES.
  8. It's 5 of spring onions.
  9. Prepare 2 cloves of garlic.
  10. You need 5 of large red chilies.
  11. You need 8 of cayenne peppers (to taste).
  12. It's 2 of hazelnuts.
  13. It's 1/4 tsp of turmeric powder.
  14. Prepare 1/2 tsp of coriander powder.
  15. It's 1 tsp of shrimp paste.
  16. It's to taste of Sugar and salt.

The savory taste of coconut combined with just the right spicy seasoning and crunchy eggplant is great. Deep Fried Eggplant With Ginger Sauce. Inspired by the seashore cooking book A Savoury And Tasty Way To Enjoy Eggplant With Chickpea Saori Fujimoto. FOFOKI is what the Ternate people call eggplant smothered in a spicy coconut milk sauce.

Fried Eggplant in Spicy Coconut Milk Sauce (FOFOKI) instructions

  1. Wash the eggplant, cut from the tip to the base (do not to break apart, leave the top end uncut)..
  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..
  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..
  4. Pour sauce and other seasoning above on top of eggplant, top with the already fried anchovies or shrimp. Ready to be served!.

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. Cook and stir for a few minutes until the onions are soft. In Indonesia, Eggplant is often sliced thinly and then fried with flour batter. It is also cooked as curry, tauco (spicy dish containing fermented soy bean) and rendang (very spicy coconut milk gravy).