Skip to main content

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.






Labels:

Comments

  1. luckbaileyApril 2, 2015 at 1:52 PM

    like you blog!

    good post! thanks sharing!

    http://tholbook.myblog.de/

    ReplyDelete
  2. Sharon D.April 2, 2015 at 4:35 PM

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

    ReplyDelete
  3. ann lowApril 2, 2015 at 7:03 PM

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

    ReplyDelete
  4. Nancy ChanApril 2, 2015 at 11:07 PM

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

    ReplyDelete
  5. Angie's RecipesApril 3, 2015 at 2:30 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahApril 4, 2015 at 10:44 PM

      It's nice to pair it with a bowl of hot plain porridge!

      Delete
  6. Medeja- CranberryJamApril 3, 2015 at 7:02 AM

    Looks delicious.. :)

    ReplyDelete
  7. JacquelineApril 4, 2015 at 10:25 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahApril 4, 2015 at 10:45 PM

      Yes, do give this a try and you enjoy your weekend too, Jacqueline!

      Delete
  8. kitchen flavoursApril 4, 2015 at 11:58 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahApril 6, 2015 at 9:17 PM

      Thank you, I was very pleased with the first picture!

      Delete
  9. mui muiApril 6, 2015 at 4:30 PM

    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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more