Wednesday, 4 June 2008

Stir-Fried Eggplant with Salted Fish and Minced Pork

(From Y3K Recipes Issue No.6 – May/ June 2002)
Copyright of Y Three K Publisher. All rights reserved.
500g egg plants/brinjals (cut into pieces)
100g salted fish
200g minced pork
250ml superior stock

Marinade for Pork:
1/2 tsp salt
1 tsp tapioca powder
1 tsp sesame oil

Marinade for Eggplants:
1/2 tsp salt
1 tsp tapioca powder

1/2 tbsp oyster sauce
A little dark soy sauce

1 tsp tapioca powder
1 tbsp water

1. Deep-fry salted fish with some oil. Pound and set aside.
2. Marinate eggplants for 5 minutes. Deep-fry till soft. Set aside.
3. Marinate minced pork for 1/2 hour. Heat up 2 tbsps oil. Stirfry till fragrant. Transfer into a claypot.
4. Add in eggplants, pour in superior stock and seasoning. Bring to a boil over high heat. Thicken the gravy.
5. Top with deep-fried salted fish and serve.

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