For Chili Sauce:
8-10 Red bird's eye chilies
4 shallots 6 cloves garlic
1 tomato, chop into chunks
1 teaspoon oil
1 teaspoon palm sugar
1 teaspoon salt
Instructions:Cut eggplants into cubes.
Grind all chili sauce ingredients with food processor or mortar &pestle until smooth. Set aside.
Heat oil in a wok on high heat. Stir-fry for about 5 minutes, drain and set aside.
With the same wok, remove the oil from the wok and leave about 1 tablespoon of oil.
Heat the oil and stir fry the chili mixture until fragrant, about 2-3 minutes Toss in the eggplants and cook again for another 2 minutes Remove from heat and serve with steamed white rice.2.5http://desiretoeat.com/indonesian-eggplant-chili-sauce/
Heat a wok or skillet- when hot add the oil and let it get hot Saute the chilies and other seasoning for about 1 minute Add onions & beans, saute for 2 minutes Add water and salt, cover and simmer for 4 minutes Add bean sprouts cover and simmer 1 minute longer Serve over rice or noodles. 1 hot chili pepper, seeded and minced (or more)
Grilled Pork Tenderloin with Sweet Chili Glaze and Balsamic Blackberry Sauce. Our favorite glaze to use on it is Sweet Chili Glaze- a little mix of sweet pineapple juice and just enough spice to make it interesting
Mix together the coconut milk, peanut butter, garlic, ginger, chilisauce and remaining soy sauce. Often people who have previously said they don’t like tempeh have ended up loving it after trying it cooked this way with broccoli and peanut sauce