Chili Eggplant

When you fry the eggplant, no need to put much of cooking oil. It's not a deep fry anyway, just as long as it can avoid the eggplant to get burnt. Also remember to set in high heat, unless it will be too oily. Enjoy!

 

Ingredients:
- 2 eggplant medium-big sized, sliced into 5x2 cm
- 6 cayenne pepper
- 4 cabe rawit (or you can replace it with tabasco pepper)
- salt and sugar to taste
- cooking oil as needed

Direction:

1. Fry each 2-3 sliced eggplant in a frying pan with high heat. Turn aside the eggplants when the bottom side get brownish and fully cooked. Set aside.
2. Combine cayenne pepper, cabe rawit, salt, and sugar in a food processor.
3. Pre-heat cooking oil in a pan, add processed peppers and spice, stir through until it cooked.
4. Add fried eggplant to the pan, stir through for about 2 minutes.
5. Serve with rice.

Cooking time: 20 minutes

Vegetarian Chili

I love Mexican food soooo much! Its spicy and red makes me go hmmm... yummy! So my first experience is vegetarian chili. Since we don't have habanero chili here, I go with cabe gendot, the most dreadful chili I could find here.

Ingredients:
- 1 cup kidney beans, soft-boiled
- 6 fresh tomatoes, chopped
- 1 once textured soy, sliced
- 1 tbs chili powder
- 1 bay leaf
- salt, sugar, pepper, and cumin to taste
- for hotter taste, add 1 cabe gendot, or you can replace it with 1 habanero chili, chopped

Direction:

1. In a large pot, put chopped tomatoes in medium-heat to produce tomato sauce. If needed, add some water.
2. After tomatoes are cooked and become saucy, add sliced textured soy.
3. Add chili powder, salt, sugar, pepper, and cumin to taste. Stir.
4. Add bay leaf and chopped cabe gendot or habanero chili. Stir.
5. Add soft-boiled kidney beans, low the heat, simmer and cover it until fully cooked and served.

Cooking time: 1,5-2 hours