Peel
2 large firm eggplants
and cut into cubes. Drop into lightly salted water or cook over steam (or cook in microwave) until tender. Drain well. Heat
1.5T oil
in a work and fry
5 kemiri or brazil nuts (ground?)
1 t trasi
stirring constantly and crushing the trasi. Add
1/2 t laos powder
1/2 t sambal ulek
1 T tamarind liquid
1T soy sauce
1 t palm sugar
1/2c thick cocnut milk
Simmer gently, pour over eggplant before serving.