Even though I am Peranakan and most at ease with Nonya dishes, I sometimes resort to short cuts whenever I can, like this sambal dish cooked in a non-traditional manner.
This one is brinjal (sambal terong), but roasted in the oven instead of being fried the traditional way. It is topped with sambal, shrimp fry, fried shallots and nuts.
My inspiration comes from a similar dish served at Baba Wins in Tiong Bahru Plaza, where a Cantonese woman turns out Peranakan dishes from her mother-in-law’s recipes. She serves a sambal brinjal, also topped with shrimp fry. I merely added shallots and nuts to it. It has become a hit, with guests asking for it whenever they come for dinner.