Another savoury comfort dish to eat with steamed rice. The brinjal was cooked till soften & absorbed the fragrant of the salted fish.
Ingredients : (serves 2-3)
2nos Brinjal (about 140g total) - cut into 1" length
40g Minced Pork
1 tsp Mui Heong Salted Fish - diced
1 clove Garlic - sliced
2 nos Dried Chilli - deseed & soaked 10 mins
1 tsp Fermented Beans (Taucu)
Starch slurry (mix 1 tbsp corn starch with 1 tbsp water)
4 tbsp Cooking Oil
*(optional) Some chopped spring onion for garnishing
Sauce : (mix together)
1 tsp Light Soy Sauce
1 tsp Chinese Hua Tiao wine
80ml Water
1/2 tsp Sugar
Dash of Pepper
Step by Step :
1. Heat up 2 tbsp oil till very hot for a quick pan fry of the brinjal. Put in brinjal and let it pan fry for about 30 secs on 1 side, then the other 2 sides as well till all sides turns slightly golden & brinjal has soften abit. (can use a fork to poke it to rest softness). Remove & set aside.
2. Heat up another 2 tbsp oil. Saute garlic, salted fish and dried chillies till fragrant. Add in minced pork & fermented beans. Toss to combine for about 30 secs.
3. Add in sauce mixture & pre-cooked brinjal.
4. Bring to simmer and toss once in a while. Cook for about 2 mins.
5. Thicken the sauce with starch slurry. Slowly pour them in while stirring until the sauce reach the desired thickness consistency. (not necessarily need to use all slurry)
6. Dish up & garnish with some chopped spring onion. Serve hot.
Happy Cooking.
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