Monday, March 28, 2016

This must be Confucius' Favourite dish. The eggplant that doesn't have any egg. 鱼香茄子但有没有🐠哦。


1 large brinjal, sliced into halves and then lengthwise
250g minced pork
Half a carrot, blanched.
5 cloves of garlic, minced
1 sprig of spring onion, roughly chopped
1 tablespoon of (fermented beancurd) spicy bean paste
0.5 tsp of fish sauce
1 tbsp of oyster sauce
1 tsp of dark soya sauce
A squeeze of lemon
100 ml of water

Marinade for minced pork

1 tablespoon shaoxing wine
1 tablespoon sesame oil
1 tsp ground white pepper
1/2 tsp light soy sauce
1 tsp minced ginger
1 tsp minced garlic

Cornstarch mixture

1 tablespoon cornflour
2 tablespoons water


Chopped spring onions
Sliced red chilli
1 tablespoon of chicken/ pork/fish floss


Shallow fry brinjal slices. Heat three tablespoons of oil in the pan, place brinjal slices skin side down. After a few minutes, turn it on its side and repeat till all sides have been shallow fried. Set it aside on some kitchen towels to drain the oil.

Heat up the reserved oil and fry the remaining minced garlic with the white portions of the spring onion till fragrant.

Add in the minced pork and fry together with the spicy bean paste. Add the brinjal and blanched carrot slices. Stir fish sauce, oyster sauce, dark soya sauce and a squeeze of lemon into 100ml of water before pouring it over the ingredients in the pan. Give it a good mix to ensure that the sauce coats the ingredients evenly.

When it starts to bubble, turn the heat to low to let it simmer for 5 minutes. Then turn up the heat and thicken the gravy by stirring in cornstarch mixture to desired consistency.

Garnish as desired and serve hot with rice. Maybe two servings of rice. :)

From our kitchen to yours,
Brenda x

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