"The Best of Singapore Cooking" by Mrs Leong Yee Soo
Egg Plant in Spicy Sauce
Ingredients:
6 fresh red chillies, seeded
20 dried chillies, seeded
1 teaspoon shrimp paste (belacan)
The above to be blended in a blender to a fine paste.
1/2 teaspoon salt
1 level teaspoon sugar
1/2 teaspoon msg (ajinomoto)
6 green egg plants
4 tablespoons oil
Method:
Remove stalks and cut egg plant into halves lengthwise. Soak in a bowl of slightly salted water.
Heat the oil in a non-stick pan and fry the sliced egg plant lightly until cooked. Remove to a plate. Fry the blended paste, salt, sugar and msg with remaining oil. Fry over low heat till oil bubbles through then add 2 tablespoons of water. Stir for short while and pour over fried egg plant. Serve hot or cold.
Note: Sprinkle water in pan, then cover while frying egg plant. This helps it cook right through quickly.
Egg Plant with Pork and Prawns
Ingredients:
(A)
3 teaspoons chopped garlic
1 teaspoon chopped ginger
1 tablespoon preserved salted soya beans, pounded
1 teaspoon chilli sauce
(end of A)
455 g egg plant (purple or green)
1 cup oil for frying
3 tablespoons lard or oil
4 dried Chinese mushrooms, sliced thinly
225 g minced pork
115 g shelled prawns, chopped coarsely
Seasoning (:
1/2 teaspoon salt
1/2 teaspoon msg
2 teaspoons sugar
1 tablespoon Thai fish sauce
1 teaspoon sesame oil
2 teaspoon tapioca flour dissolved in 2 tablespoons water
1/4 teaspoon pepper
Method:
Remove stems and skin from egg plants. Cut into thick slices and soak in salt water. Drain before frying.
Heat 1 cup oil in an iron wok till very hot. Fry egg plant till lightly browned. Remove to a metal colander to drain oil.
Heat 3 tablespoons lard or oil in a heated wok. Fry A over moderate heat, till garlic and ginger brown. Add mushrooms and stir for 1 minute. Put in pork and prawn and stir fry for another minute before pouring in B (seasoning). Cook for 1 minute and add egg plant. Mix well and allow to simmer for 5 minutes. Serve
No comments:
Post a Comment