Belacan ikan bilis sambal.

To make:
crispy fry 1 cup soaked and rinsed bilis/anchovies.
Remove and keep aside.
Leave enough oil in the same pan.

Sauté 4 chopped shallots.
Add dry chilli paste (as needed) and fry till oil splits.
Add 1/2 tsp belacan powder. Season with palm sugar and salt. Add tamarind juice.
Stir.
Add fried bilis.
Stir well and dish out.
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Fried bitter gourd. Thinly slice 5 bitter gourds and soak in water for 10 minutes. Gently squeeze out the water. Mix with 1 tsp turmeric powder, 1 tbsp plain chilli powder and salt. Deep fry. If gourd mixture becomes soggy, gently squeeze the water before frying.

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Green brinjal parathal/stir fried. To make:
simmer about 13 small green brinjals to soften.
Remove, cool down and sliced/cubed.
Add in a bowl with
1 tsp plain chilli powder,
1 tsp turmeric powder,
1 tsp cumin seeds,
5 sliced shallots,
3 sprigs curry leaves and
salt to taste.
Gently mix together.

Heat 2 tbsp of oil, add brinjal mixture, stir over high heat for a couple of minutes and off the heat.
Combine in a little lime juice.
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