Stir Fry shrimps and egg plants in soy sauces

Finally, the spring is here. It has been few days actually. For few days the sky was cloudy and the sun was somewhere else, but today it's completely sunny and the weather is very nice out side. What a bless!

Since I started this food blog, I realized that I cooked more Indonesian food recently and less western food at home, which I usually do, once or twice a week. And not only that, the kitchen mostly belongs to my hubby during the weekend and he confessed yesterday that he had not been cooking as mush as he did in the past.

Yes, that meant I mush have taken his schedule and practicing with the recipes more and more. Bad girl! Well, I probably will slow down a bit and of course give chance to my hubby,too :).

So now I'll post what we had for dinner last nite.

Here is the ingredients:

1 pound of shrimps peeled the skin
1 big size of asian egg plants cut vertical into 4 parts and then cut them into 4 cm long.
1 medium size onion; chopped
4 garlics: chopped
2 cm of ginger; crushed
2 tbs soy sauce
2 tbs kecap manis (sweet soy sauce)
3 tbs Thai sweet chillies
2 tbs rice vinegar
2 tbs sambal oeloek (chillies paste)
Oil to fry

Direction:

1. Heat the wok and then deep fried the egg plants for 4-5 minutes
2. Put the egg plants aside
3. Heat the wok again with 5 tbs of oil, add the onion, stir till the color transparant then add the garlic and ginger in, stir till fragrant.
4. Add the shrimp in and wait 3-4 minutes till the color changed. Add the rest of the ingredients (soy sauce, vinegar, sambal oeloek, vinegar, etc)
5. Stir for another 5 minutes, then add the fried egg plants
6. Served with rice and sayur lodeh.
7. Bon Appetite!