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Tuesday, 23 March 2010

Tagliatelle Sambal Tahai with Eggplant...

Assalamualaikum and Salam Sejahtera to all...


Tahai is one of my favorite ingredients at home, as mom always brought it home and yes... cooking it too, her most favorite tahai dishes is 'Tahai Masak Api' - its boiled method of cooking with chillies and tamarind.  Oh, ya... I almost forgot, Tahai is a kind of dried small fish, in the process the fish was grilled and dried and kept in sack.  Sambal tahai is very-very local for Bruneian and you can find it in your Nasi Katuk Stall nearby...



Tagliatelle Sambal Tahai and Eggplant


Ingredients:
300gm Tagliatelle pasta - pasta recipe
100gm sambal tahai
3 nos eggplant
1 nos onion
2 nos garlic
100 gm spring onion
2 tbsp olive oil
Salt and Pepper

Method:
1. Cooked pasta in boiling salted water with oil (approximately 7 minute), drained and keep aside.
2. Cut eggplant into chunk and grilled until colored.
3. Heat up a pan, add in oil, saute onion and garlic until a little brown.
4. Add in sambal tahai and continue sauteing.
5. Add in pasta and mix thoroughly with sambal.
6. Check seasoning for taste and salt and pepper.
7. add in Spring onion and ready to served.

Tips: this dish could easily get dried, if neccesary, add some fish stock...



Sambal Tahai...

 Ingredient: onion, garlic, chili paste, tahai (skinned and boned),
shallot, salt and pepper.

Using Lesung (mortar), beat until soft.


But actually, I didnt want to do this, I preffered using electrical blender...
but at the time I made this dish, there was no electricity... 


Tahai... B$2.00 per hundred gms in Pasar Gadong...



I hope you all loving this and want to try it at home, for my foodies from overseas, you can always ordered this 'Tahai' from me... ;)

Until nest time... Have a great time u... ;)


Chef Nash





5 comments:

Noelle 3 April 2010 at 05:08  

This looks lovely even if I do not eat fish! Yum!

Cookin' Canuck 3 April 2010 at 07:19  

What a fresh and original dish!

Thanis 5 April 2010 at 19:26  

Creative and sensational! A dish bruneians can be proud of :)

Keep up the good work Chef!

Natasha 5 April 2010 at 21:14  

This looks so delicious! I would love to try it but what can I use instead of tahai? The closest thing I can get is smoked herring or salted cod; maybe that will work?

Chef Nash 6 April 2010 at 11:43  

Noelle, thanks.. this doesn't taste fishy but more like crackers, anyway, you can skip the tahai just make Tagliatelle Sambal - you can try my Tagliatelle Sambal Pesto at http://obcces.blogspot.com/2009/12/binding-food.html

Canuck,thanks u too...

Thanis, thats a great encouragement... ;)

Natasha, you can try herring and cod, I never did that tho, that might works, I am trying to bind local ingredients with western taste... and u just give me some ideas...

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