魚香茄子
Brinjals or eggplant,
when softened absorbs the taste from the gravy.
In this dish, Thai Basil and chilli have been added, to enhance its flavour.
A little preserved soya beans or Tau joo may be added.
I choose to omit it
because I prefer the original flavour of minced pork.
How to maintain the purple colour of the brinjals?
You can either
(i) boil fully submerged in rolling boiling water, or
(ii) deep fried in oil like the restaurants do
Thai Basil Brinjals
1 brinjal, cut into 2" chunks & quartered lengthwise
3 Tbsp minced pork or chicken
2 tsp garlic, minced
few slices of old ginger
some cut chillies, I use small chilli padi
some thai basil leaves
seasoning: soya sauce, salt, pepper and sugar
1) bring water to a rolling boil
2) add brinjals & press down to submerge completely, boil for 2-3min, strain
3) heat up some oil in a pan, add ginger and garlic to fry until fragrant
4) add minced pork, continue stirring
5) add brinjals & seasoning to taste. A little water if necessary
6) before dishing up, add chillies and basil
7) serve hot!
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