Dayak Tunu Eggplant Sambal

Experience the bold and fiery flavors of Borneo with this Dayak Tunu Eggplant Sambal. This traditional Dayak recipe features delicious grilled eggplant, mixed with a spicy sambal made from fresh chilies, shallots, and many other flavourful ingredients. Each bite bursts with layers of complex flavors, from the smoky sweetness of the grilled eggplant to the intense heat of the sambal. Served alongside rice or as a flavorful condiment, this Eggplant Sambal is a must-have for Hari Gawai celebration, showcasing the rich culinary heritage of the Dayak community in Malaysia. This recipe starts by grilling the Dayak eggplant. Using aluminium foil, wrapped 3 pieces of Dayak eggplant and placed in the fire for around 20 minutes or until the eggplant has softened. Set the grilled eggplant aside. Once the eggplants are cool enough to touch, remove the skin of the eggplants and cut them into small cubes. Next, mix together all the ingredients which are finely chopped shallots, garlic, sliced cabik gronong, thinly sliced tepus, sliced asam payak, tamarind stock, sugar, the diced grilled Dayak eggplant, sesar unjur, smoked patin fish meat, MAGGI® Sambal Tumis and MAGGI® CukupRasa. Mix well and the Dayak Tunu Eggplant Sambal is complete and ready to be served. Make this dish yourselves and relish the spicy and flavourful taste of this Dayak cuisine. Follow this recipe or our many other recipes today!

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