Monday, February 15, 2016

Crispy eggplant

 As salam and good day to everyone.

Today I would like to share my family's favourite vegetable recipe. This recipe was inspired by the famous Hainanese Chee Meng Chicken Rice's crispy eggplant dish. This time I managed to snap a few pictures while preparing the dish.



The vegetables:
4-5 eggplants medium size and cut about 1 in long (as in picture)
7-8 long beans and cut about 1 in long
2 tablespoon of peanut 
2-3 tablespoon of dried anchovies
1-2 medium size carrot and cut julienne

 1 big red onion, thinly sliced
2-3 garlic, thinly sliced
1 inch of ginger, thinly sliced
1-2 bird eye chillied, thinly sliced (can used 1 red chilli too)

 Coat the eggplant with cornflour


 Fried the eggplant until golden brown



 Fried all the vegetables for 3-5 minutes and kept aside
Fried the peanuts and dried anchovies until crunchy and kept aside

 Sauted the onion, garlic, chilli and ginger until golden brown and soft. Add 2-3 tablespoon of oyster sauce.

Mixed all the vegetables, peanuts, dried anchovies and seasoned with a dash or two fish sauce. 
Served with chicken rice or steam rice.  

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