Korean Chicken & Eggplant Salad

At my Church, after the service ended, we always have lunch together. We have 2 different cooking team that take turn to cook for everyone, and sometimes it's potluck too. One day, my friend Hiromi made this light and delicious chicken and eggplant salad, and this dish is inspired by her delicious dish.
She wrote me a recipe with the precise measurement, but I don't really use measurement for my salad, I keep tasting and season, tasting and season my food, until I satisfied with the taste. This dish is very easy, healthy and  delicious <3

Ingredients,
1/2 pack of boneless skinless chicken tight. Trim the fat.
2 big eggplants, halves then and cut into 4.

Sauce Ingredients,
Aji-Mirin / sweet cooking rice wine
Korean red pepper powder
light soy sauce
sesame oil
roasted sesame seeds
black pepper & sugar
4 garlic, chopped.
5 green onion, chopped medium length

Cooking Method, 
1. Boil the chicken meat, then chopped into smaller pieces. set aside.
2. Steam the eggplants, then set aside.
3. Mix the sauce ingredients in a large bowl. I like mine taste tangy / sour, so pretty much my comparison for the mirin : soy sauce : sesame oil = 2 : 2 : 1. You can adjust the sauce to your own personal taste.
4. Add the Korean redd pepper powder, roasted sesame seeds, chopped garlic, then dash some black pepper and sugar.
5. Taste Taste Taste!
6. When you already satisfied with the sauce, toss in the chicken, eggplants and green onion. Mix them well.
7. it's ready to eat.

Terong Balado / Eggplants in Spicy Balado Sauce

Indonesian people love spicy foods, and Terong Balado (Eggplants in Balado Hot Sauce) is one of the most popular dish. You practically can cook a lot of different dishes with balado sauce, and since I love eggplant, I made this terong balado. And by adding the fried anchovy, it add the taste & texture contrast to the dish.   This is what I cooked tonight for the dinner, and hubby loves it :D

Ps. For me, this is a medium spicy, put more or less red jalapeno and bird eye chili according to your personal taste.

Ingredients,

3 big eggplants

a handful of dry anchovies (ikan teri)

Olive oil

Sauce Ingredients A ---> blend all the ingredients in food processor

5 red jalapeno (cabe besar)

2 bird eye chili (cabe rawit)

6 shallots

5 garlics

1 ripe tomato

Sauce Ingredients B

1 lime

salt & sugar 

Cooking Method,

1. Cut the eggplants into 4, then halves them. 

2. Deep fried the anchovies, then put them on top of paper towel to absorb the excess oil .

3. Deep friend the eggplants,  then put them on top of paper towel to absorb the excess oil .

4. Put the "Sauce Ingredients A" into the food processor, blend them well.

5. Heat a pan, put some olive oil in it, wait until the oil get hot, then pour the sauce and fry until they get fragrant.

6. Add some salt and sugar to the sauce. I use the same amount 1:1

7. Squeeze the lemon into the sizzling sauce, mixed them well.

8. Add the fried eggplants into the sauce, mixed them well.

9. Garnish the ready food with the fried anchovy. 

10. And as always, Indonesian dish is best served with steamed hot rice.