This dish is, absolutely, appertising when eaten as a side dish with rice, of course and you can make it at a drop of the hat, so easy and yet so delicious. I am sure your grand mothers, mothers have made this, I know my granny did!!! The only diff she probably didnt do was to measure them, it probably would have been a little of this, a little of that, then cuba ok or not, otherwise tambar gula, garam, assam; whatever but me; I love cooking, and as all these are things we have learnt, when the results are Always consistent; no hit and run case; today sedap; masak lagi 2 weeks time, ai yoh, tak sama lah then you will hear better half or yr children say, "Not the same lah"!!! [Pardon the lingo if you are a visitor from a foreign land :) it would be good to try this too if you are looking for something exotic for your taste bud. This is a dish that we, Malaysians, eat as a side dish with rice :)] Ok now to get down to business, haha.
500 gm Purple Brinjals
3 Tabsp Oil
2 Tabsp Bean Paste/Tau Cheong
2 Fresh Red Chilli
4 Chilli Padi
5 pips Garlic
3 Tabsp Fried Pork Lard ["this is the "ooom" factor]
3 Limau Perut leaves, remove vein & shred finely [for aroma]
[you would prob want to know why remove the veins? Well we were told by
our Chef that it taste "bitter" haha so I always do "what I am told"]
1 Tabsp Assam Jawa mix with 2 Tabsp water
1/4 cup Water
1 - 1 1/2 Tabsp Sugar [your choice for me I used 1 1/2 Tabsp :) ]
1 1/2 Tabsp Light Soya Sauce
For Garnishing [for more visual effect :)]
Freshly fried shallots/small onions
Spring Onion, diced
Red Chille, sliced
- Pan fry the brinjals on low fire with a little oil and press the brinjals with the laddle while frying to help them cook faster. Remove and place on paper kitchen towel to absorb excess oil. Then plate them.
- Heat 3 Tabsp oil in wok then add the chill, garlic and bean paste/tau cheong on low fire as garlic and tau cheong burns easily, stirring all the time, then add in "C". Bring it to boil stirring occasionally.
- Add in the pre fried pork lard and limau perut leaves, stir for a while.
- Pour No.3 onto the plated brinjals & then scatter the garnishing.
Till my next post, xoxo, Ophelia