Hello everyone,
Today was really extraordinarily busy, from taking care of our small garden to cooking, but instead of cooking in small quantities, this time we had a barbeque at home because we had guests coming to the house for lunch. It's so incredibly busy that I can't hold my cellphone all day.
Even though I'm busy, I do it with pleasure, because the guests who come are very happy with some of the dishes I make, of course, I cook all the food, including cooking grilled fish and grilled eggplant. I did this next to the house, there is a very small empty land, I can grill fish because it is far from the house.
The food menu that we will serve today is grilled fish and eggplant sombam, this is a suitable food to be served today, because the guests who come come from elderly parents. It will really relate to the nostalgia of past stories, making everyone very happy.
But, here I will only explain the recipe for the eggplant sombam menu, not grilled fish. Sombam eggplant is a type of vegetable prepared from grilled eggplant and then doused with hot water, with a sour taste, which comes from lime juice and a few pieces of red onion and chili to give it a slightly spicy taste. Eggplant sombam is a menu that is high in fiber and vitamins, comes from the Batak area and is one of the proud menus of North Sumatran people.
This is a sunny day, I also harvested a few eggplants growing in our garden, there were around 5 pots of eggplant that were successfully planted and harvested, with a deep purple color. Its good for our family, because we like eggplant, with its soft texture and delicious taste.
After harvesting, I washed the eggplants with water, and then I lined them up on a hot coal grill. Bara is made from the remains of very dry coconut shells, then given a fire that can roast the eggplant perfectly. Don't forget to use a fan to keep the heat from the burning embers maintained. Even though the sun is very hot today, I still do it happily.
Ingredients;
Then prepare several other ingredients such as:
- 3 cloves of red onion
- 3 pcs of red chilies that I got from the chili tree in the garden
- 5 pcs cayenne pepper
- 1 lime
- Pinch of salt
I sliced all the ingredients thinly to make the taste richer, then heated the water to pour over the sombam eggplant. Don't forget to squeeze the lime so that it tastes a little sour in the sauce. Add salt to make the taste more perfect.
So, this is Sombam eggplant which comes from North Sumatra. I'm sure, this eggplant sombam is one of the menus that still maintains the nutritional value of eggplant because it is only grilled and added with several other complementary ingredients which make the taste richer, perfect and of course eggplant sombam will be an eggplant menu that can be relied on for everyday food.
See you the next time hive friends!
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