Salt Fish with Brinjals
30 gm Tanau Salted fish
200 gm Brinjals, wash, sliced & soak in water
5 Dried Chillie
3 slices Ginger
2 sprigs Spring Onion
150 gm Belly pork
50 gm Carrots
1 Tabsp Oyster Sauce [level tabsp]
1 teasp Castor Sugar
1 1/2 Tabsp Light Soya Sauce
1 teasp Sesame Oil
1 Tabsp Black Soya Sauce
1/2 cup Water
1 teasp Maggi Concentrated Chicken Stock
2 Tabsp Shao Shing Wine
(a) Soak Tanau Salted Fish for 20 minutes. Wash & dry. Put 2 tabsp of oil in a small pan and pan fry till golden.
(b) Dried Chillies. Just wash the dried chillies. Cut into two, Do Not remove the seeds. We were told by our Chef that dried chillies that are straight are Not so hot; the curly ones are hot.
(c) Marinade the cut belly pork with some corn flour and a dash of Light Soya Sauce.
- Heat 2 Tabsp oil in a pot for about 3 minutes [Point is oil must Not be too hot] add in "B" & stir fry till fragrant.
- Add in "C" & bring it to a boil uncovered. Add in the brinjals & salt fish then cover pot.
- After 3 minutes open the lid & give it a stir. Cover the lid again and cook till brinjals soft. Once brinjals soft, add in the spring onions give it a stir.
- Off the fire & Do not open the lid until you need to warm it up for dinner. :) Enjoy the aroma and taste.