LODEH TERONG

material:

1 piece of eggplant, peeled, sliced ​​squares, soak in water mixed with a little lime
betel, drain, wash out (if I do not peel)
400 cc coconut milk diluted
200 cc coconut milk
3 green chilies, chopped Galangal digeprek
1 lime leaves / bay leaves
sugar to taste
Oil for frying
Spices that:

4 cloves garlic
3 spring onions
Nutmeg 2 eggs
3 red chilies
1 / 4 tsp coriander
1 / 8 tsp powdered kencur / 1 cm
1 / 4 tsp turmeric powder / 2 cm
a little shrimp paste
salt to taste
Method:

Heat oil and fry ground spices until fragrant.
Add sliced ​​green chillies, galangal and lime leaves chilli stir-fry until wilted.
Insert the thin coconut milk and a little sugar (a substitute for MSG), stir, cook more
about 10 minutes until flavors mingle.
Enter the eggplant pieces, bring to a boil again.
Add the thick coconut milk, cook until the eggplant is quite mature.