I always try again and again any dish that looks good to me and my family. Of course, there's a lot of experimenting in the kitchen. But luckily, my experiments in the kitchen always turn out well.
By good, I don't always mean a good presentation. But the taste is still acceptable. And it's good that at least the experiments I do in the kitchen don't end up throwing away food.
Ultimately, some of these experimental recipes have become my favorites, and I always repeat them in my kitchen for my family's meals. This time, I'll share a recipe I often return to my kitchen. It involves tomato sauce. I'm a fan of tomato sauce, but spicy tomato sauce is a favorite. So is my husband. So I love combining spicy tomato sauce with vegetables and protein.
This tomato sauce is easy to make. It only requires tomatoes, garlic, shallots, and some seasoning. Great!
My regular vegetable vendor, who passed by my house today, offered me green eggplant and mushrooms. So I didn't refuse at all. I thought I'd make a simple recipe. And this is what I'm going to make, I hope you like it.
I'm going to combine green eggplant and mushrooms with tofu. You can use any type of protein.
As I said before, this is a simple dish. But it's a favorite with my family. So maybe you can try it too.
THE INGREDIENTS
- 200 grams of oyster mushrooms
- 250 grams of green eggplants
- 150 grams of tomatoes
- 5 cloves of garlic
- 5 cloves of shallots
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- (optional) chili paste
COOKING INSTRUCTIONS
I prepared the green eggplant first. Because I had to soak the green eggplant to remove the sap, I cut the eggplant into rounds.
Then, soak the eggplant in salt water for a few minutes. While I was preparing the other ingredients, I did so.
For the mushrooms, I simply cut them into smaller pieces. I didn't use a knife.
Then, I fried the tofu in a little vegetable oil. You can roast the tofu for a healthier option.
Fry the tofu briefly, until the surface is slightly crispy. The tofu will expand slightly as it cooks.
Next, I prepared the tomato sauce. Boil the tomatoes, garlic, and shallots for five minutes.
It's important to peel the tomatoes before boiling them. This will make it easier to peel them after boiling.
After boiling the tomato sauce, peel the tomatoes. The tomatoes are easy to peel because they were sliced before boiling.
I prepared a wooden mortar and pestle, then mashed the boiled tomatoes, garlic, and shallots.
Then, prepare a cooking pot. Bring the tomato sauce to a boil.
Then add the eggplant slices and oyster mushrooms. Cook for 5-7 minutes. Don't add any more water, as mushrooms already contain a lot of water.
Before removing from heat, add the seasoning, salt, and sugar. I also added chili paste because I'm addicted to spicy food.
SERVING
Serve this simple dish with warm rice. Perfect for lunch or dinner!
Fried tofu is also next level. I'll definitely try this tomato sauce again with a different dish.
Well, I didn't expect this tomato sauce to be so delicious, and it pairs so well with eggplant and mushrooms. It reminds me of eggplant pasta 😊
Best Regards,
Anggrek Lestari
Who is Anggrek Lestari?
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