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

Heat up some oil in a wok, sear the eggplants till brown on all sides.
Dish out and set aside.
With the remaining oil in the wok, add in the garlic, minced pork, dried chillies, stir-fry. Mix in the sauce, stir-fry.
Toss in the eggplants, spring onions, mix well. Fine tune to taste.
Drizzle on the wine, dish out and serve hot with rice.

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane. Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut ) Puree 40 ml milk ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well. Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...

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.

Read on for the Recipe

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

This is an extremely delicious dish to go with white rice or even plain porridge. You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste. Adding in Shaoxing wine will definitely bring the taste up to the next level. You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste 2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped 1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water. Mix till well ...

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