Skip to main content
logo
Food Advertising by

Eggplant with minced pork ~ 茄子炒肉碎


There are many ways to prepare eggplant and to me, the most fuss free method is to just cut it up, steam and then serve with some garlic oil and a dash of pepper.   But today, I want to share with you a more 'complicated' method whereby I pan seared them, mixed in some Korean bean paste, bits of pork and added in some dried chillies to make the dish slightly spicy.   This dish pairs well with rice or plain white porridge.












Recipe for Eggplant with minced pork ~  茄子炒肉碎

Ingredients

  • 2 eggplants, 450 gm, cut into bite size
  • 2 stalks of spring onions, cut into 2 inch lengths
  • 150 gm minced pork
  • 6 dried chillies, soaked to soften and cut
  • 4 cloves of garlic, chopped
  • 1 Tbsp Shaoxing wine
  • 3 Tbsp oil
Sauce  (Combine altogether)
  • 1.1/2 Tbsp bean paste 
  • 1 Tbsp light soya sauce
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 2 tsp sugar
Method
  1. Heat up some oil in a wok, sear the eggplants till brown on all sides.
  2. Dish out and set aside.
  3. With the remaining oil in the wok, add in the garlic, minced pork, dried chillies, stir-fry.  Mix in the sauce, stir-fry.
  4. Toss in the eggplants, spring onions, mix well.  Fine tune to taste.
  5. Drizzle on the wine, dish out and serve hot with rice.






Comments

  1. Yum-yum, I say! It looks amazing. I will be coming over for dinner soon ..hehe ^.^

    ReplyDelete
  2. Cheah, This egg plant dish looks so delicious! Getting hungry now ~

    ReplyDelete
  3. I like eggplant. It doesn't matter how it is cooked, I enjoy them all.
    http://chingchailah.blogspot.com/

    ReplyDelete
  4. Homey and delicious! I need one more bowl of rice :-))

    ReplyDelete
    Replies
    1. It's nice to pair it with a bowl of hot plain porridge!

      Delete
  5. Hi dear friend,
    We love brinjal dishes! This one looks superbly delicious! Will try it.
    Have a lovely weekend. :)

    ReplyDelete
    Replies
    1. Yes, do give this a try and you enjoy your weekend too, Jacqueline!

      Delete
  6. Looks delicious! I love eggplants and could eat a bowl of rice with just this one dish, just like your photo! :)

    ReplyDelete
    Replies
    1. Thank you, I was very pleased with the first picture!

      Delete
  7. Hi Cheah,
    I love eggplant too!
    Your way of cooking it, sound so flavorful!
    I can eat the whole plate by myself .haha!
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…