RIAN FARISA

As the continuation of Ibu Biko’s Gorontalese dishes on the previous post, I would like to also share the recipes that she cooked specially for us during the photo shoot. I hope you can try this back at home too. Have fun!

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IHUTILINANGA (Gorontalese fried eggplant with turmeric sauce)

Serves: 5

• Ingredients:

10pcs              Eggplants (divide into four each)

Condiments:

• Coconut milk (from 1/4^th of coconut)
• Red chili or bird-eye chili
• Shallot
• Garlic
• Turmeric
• Ginger
• Lemongrass
• Candlenut
• Pandan leaves
• Galangal

• Steps:

1. After divided into four, fry the eggplants.
2. Blender all the condiments except for lemongrass, galangal, and pandan leaves.
3. Sear the blended condiments.
4. Put the lemongrass, galangal, and pandan leaves with the condiments.
5. Once it becomes aromatic, pour over the thick coconut milk on the pan.
6. Once cooked, pour the sauce over the eggplants.
7. Pour the fried shallots as the garnish. Serve.

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Recipe is provided by Omar Niode Foundation and Biko Mointi Boekoesoe – owner of Talaga Cookery.

TALAGA COOKERY | Jalan Kalibata Utara no. 25, RT 11/RW 2, Jakarta – Indonesia | +62.21.797.2246

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Photography by Dennie Benedict