Baked Brinjal/Potato With Green Curry Minced Meat

Baked Mince Meat With Brinjal and Potato

 

Baked Green Curry 1.jpg

Ingredients for Brinjal and Potato
4 small brinjal – halved  (using a teaspoon, scrape out some of the white parts)
3 big potato – halved (steamed till 1/2 cooked and scrape out some of the flesh)

Fillings Ingredients
flesh of the potato  – diced
white parts of the brinjal – diced
200 g minced chicken meat

2 tbsp cooked green curry paste
1 tbsp minced basil leaves
Salt to taste
1 tsp sugar
1 green chilli– sliced thinly
50 ml water

Method
1) Bring a pot of salt water and oil to a boil, add in the brinjal and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of  the brinjal. Arrange on a baking tray lined with greased aluminium foil.
2) Heat a frying pan with 1 tbsp oil, translucent, add in green curry paste and stir to mix well. Add in potato, chicken meat and brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste and soy sauce. Taste accordingly and adjust to your preference.  Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.
3) Fill out the dusted brinjal and potato with No. (2) , topped with minced basil leaves  green chilli and a tablespoon of Green curry gravy and baked in pre heated oven 250 C for 20  minutes.
4) Serve hot with rice.

Green Curry Gravy

Ingredients
300 g chicken breast meat – sliced thinly ( marinade with  1/2 tsp corn flour)
5 green chilli padi – halves
6 red chilli padi – halves
300 ml water
200 ml fresh coconut water
100 ml coconut milk
1 tbsp Gula Melaka
3 pieces Kaffir leaves – torn
2 pieces pandan leaves – knotted
3 tbsp oil
1/2 tbsp Thai fish sauce
1 bowl Basil leaves
6 small brinjal – halves or quartered
5 stalks long beans – cut into 2 inch in lengthwise (optional)
2 potatoes – cut into small chunks (optional)
Salt, sugar to taste
1 Maggie Chicken cube

Blended Ingredients
15 green chilli/chilli padi
2 inch galangal
2 stalks lemongrass
4 cloves garlics
6 shallots
1/2 big onion
20 g coriander roots/stems – chopped
1/2 tsp pepper
1/2 tsp salt
4 candlenuts
1 tsp each – coriander and cumin powder
1 inch belacan
2 kaffir leaves
1/2 tbsp oil
50 ml water

Method
1) Heat oil in a wok, saute blended ingredients till aromatic and colour deepens. ( Set aside 2 tbsp of the paste). Add add brinjal and long beans, stir and mix to combine evenly.
2) Add water, fresh coconut water, kaffir leaves, pandan leaves,  sliced chillies, chicken cube and cook covered over medium heat for 15 to 20 minutes, stirring occasionally.
3) Gradually add the coconut milk and chicken meat, once mixture returns to simmering boil,  basil leaves, gula melaka, Thai fish sauce, salt and sugar to taste.
4) Continue to simmer till chicken is cook through and brinjal is cooked. Garnish with coriander leaves and serve hot with rice.

 

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Grilled/Baked Egg Plant With Mozzella Cheese and Italian Herbs

Grilled Egg Plants with Mozzarella Cheese and Italian Herbs.jpg

Ingredients
4-5 egg plants – sliced into halves and using a small spoon scrape out some of the white parts
10-12 big prawns – balves for topping
Shredded Mozzarella cheese
1 big egg – beaten lightly
1 tsp Italian Mixed Grill Mates Herbs
2 cloves garlic – minced

Minced Ingredients
150 g chicken meat
100 g small prawns
(season with a bit of salt and corn flour)

Salt to taste
Corn flour for coating

Method
1) Bring a pot of salt water and oil to a boil, add in the egg plants and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of  the brinjal. Arrange on a baking tray lined with greased aluminium foil.

2) Heat a frying pan with 2 tbsp oil, saute garlics till fragrant add in minced ingredients  and white part of brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste, Italian mixed herbs . Taste accordingly and adjust to your preference. Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.

3) Fill out the dusted brinjal with No. (2) , topped with mozzarella cheese, prawns
and ladle a tsp of beaten egg over it and baked or grilled in pre heated oven 200 C for 20  minutes.

4) Serve hot with rice.

Baked Brinjal With Sambal Soy Bean Paste and Hae Bee (Dried Shrimp)

Baked Brinjal With Soy Bean Paste.jpg

Baked Brinjal Wit Soy Bean Paste 1.jpg

Ingredients
5 medium size purple brinjal – washed and using a sharp knife to poke it a few times

Sambal Paste Ingredients (blend)
4 tbsp Soy Bean Paste (I am using Tiger’s Brand)
5 chilli padi
5 cloves garlic
4 shallots
1 inch galangal
2 stalks lemongrass (use the white part)
1 handful of dried shrimp (soaked in hot water till soft)
11/2  tbsp sugar
1/2 tbsp white vinegar
3 tbsp water
1 tsp oil

Method
1) Place prick brinjal in a baking tray and baked at pre heated oven 250 C till soft.
2) Meanwhile, heat a wok (without oil) and saute the blended ingredients till dried.  Taste accordingly and adjust to your preference.
3) Place the baked brinjal on a aluminium foil and slice into half, slather with some sambal paste, do the same to the rest. Place the brinjal back to oven and baked for 5 minutes.
4) Serve hot with rice.

Baked Brinjal With Curry Potatoes and Minced Meat

Baked Brinjal

Baked Brinjal 1.jpg

Ingredients
8-10 small brinjal – halved  (using a teaspoon, scrape out some of the white parts)

Shredded White Chedder Cheese (optional)

Fillings Ingredients
2 potatos – diced
white parts of the brinjal – diced
150 g minced chicken meat/pork
1/2 big yellow onion – diced
1 sprigs curry leaves
2 tbsp meat curry powder (mixed with some water to make a paste)
Salt to taste
1 tsp sugar
3 small chilli padi – sliced thinly
50 ml water

Method
1) Bring a pot of salt water and oil to a boil, add in the brinjal and blanced for 3 minutes, drained and transfer to icy water. Soak for a while, remove and pat dry, dust with some corn flour in the middle of  the brinjal. Arrange on a baking tray lined with greased aluminium foil.
2) Heat a frying pan with 2 tbsp oil, saute onions and curry leaves till aromatic and translucent, add in curry paste and stir to mix well. Add in potato, chicken meat and brinjal, continue to stir fry for about 2 minutes. Add in water, sugar, salt to taste and soy sauce and oyster sauce. Taste accordingly and adjust to your preference.  Simmer over low heat for 1 minute and stir to mix well. Dish out to a serving bowl.
3) Fill out the dusted brinjal with No. (2) , topped with chedder cheese and baked in pre heated oven 250 C for 20  minutes.
4) Serve hot with rice.

Steamed Brinjal Topped With Sambal and Crispy Shallots

Steamed Brinjal 1.jpg
Steamed Brinjal.jpg
Sambal Brinjal.jpg

Ingredients
5-6 small brinjal – wash and cut into half (soak in salt water for 10 minutes)
2 tbsp olive/vegetable oil

Crispy Shallots for toppings

Pounded/Blended Ingredients
6 shallots
3 cloves garlic
2 stalks lemongrass
1/2 inch galangal
1/2 inch turmeric
1/2 inch roasted belacan
2 tbsp dried shrimp – soaked in hot water
4 fresh red chilli
1 tsp oil
50 ml water

Sauce Ingredients
1 tsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
Salt to taste (optional)
1/2 tsp chicken powder
1 tbsp  tamarind paste (mixed with 3 tbsp water)

Method
1) Arrange brinjal on a steaming plate and sprinkle the olive/vegetable over it. Steam over rapidly boiling water for about 10-15 minutes. Transfer to a serving plate.
2) Heat 2 tbsp oil in a wok and saute blended/pounded ingredients till aromatic and oil separates, add in tamarind water and sauce ingredients. Stir to mix evenly and taste accordingly and adjust to your preference.
3) Ladle the fried sambal over the steamed brinjal and topped with fried crispy shallots and serve hot.

Fried Brinjal With Tom Yum Paste

Fried Brinjal With Tom Yum Paste.jpg

Ingredients
3 long brinjals – cut into 3 cm in lengthwise (match stick)
(soaked in salt water )
200 g small prawns – shelled with tail intact

Salt to taste
1 tsp gula melaka/sugar

Sliced Ingredients
4 shallots
3 cloves garlic
1 fresh red chilli
4 small red chilli padi

1 inch galangal – bruised
2 stalks lemongrass – bruised

3-4 pieces kaffir leaves – shredded roughly
21/2 tbsp tom yum paste

Method
1) Heat oil in a wok till hot and deep fry brinjals for 2 seconds, drained and set aside.
2) Heat 11/2 tbsp oil (from frying the brinjal) and sliced ingredients, galangal and lemongrass till aromatic, add in tom yum paste, stir to mix evenly and add in prawns. Continue to stir fry for 1-2 minutes, add in brinjal, kaffir leaves and toss briskly to well coated with the paste.
3) Season with sugar and salt, taste accordingly and adjust to your preference. If too dry, add a bit of water, stir to combine evenly and dish to serving plate.

Vegetarian Stir Fry Brinjal & Tau Kwa

Vegan Stir Fry Brinjal & Tau Kua.jpg

Ingredients
2 small tau kwa – cut into strips and coated with corn flour (deep fry and set aside)
3 brinjal – cut into strips /cubes (your preference) – deep fry in hot oil till 1/2 cooked, drain and set aside
2 tbsp vegan lard – deep fry till crispy (can be bought from vegetarian store)
2 tsp shaoxing jiu

Sauce Ingredients (combined together)
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tsp hot bean sauce
1 tsp corn flour
1 tsp mushroom granules
50 ml water

Minced Ingredients
3 cloves garlic – optional)
6 slices ginger
1 fresh red chilli (optional)

Method
1) Heat oil in a wok and saute minced ingredients till aromatic, add in sauce ingredients and bring to a boil. Add in brinjal, tau kua ,stir to mix evenly and simmer over low heat till sauce thickened and coats the brinjal and tau kua . Drizzle the shaoxing jiu around the wok and toss briskly.
2) Dish out to serving plate and topped with crispy vegan lard.

Claypot Brinjal With Minced Meat & Tau Cheong

Clay pot Brinjal With Minced Meat & Tau Cheong.jpg

Ingredients
2-3 brinjal – cut into thick strips
150 g minced chicken meat/pork
3 shallots – minced
3 cloves garlic – minced
50 ml water (optional)

Seasoning Ingredients
1 tsp light soy sauce
A dash of pepper and salt
1 tbsp corn flour
1/2 tsp chicken powder

Sauce Ingredients
1/2 tbsp tau cheong
1 tsp dark soy sauce
1 tsp oyster sauce
1 tbsp light soy sauce
1 tsp shaoxing jiu
1 tbsp sugar
1 tbsp minced fresh red chilli

Method
1) Deep fry brinjal for 2-3 minutes on high heat. Drain and set aside.
2) Heat oil in a clay pot /wok, saute minced onion and garlics till aromatic. Add minced chicken meat and stir fry till opaque. Add in sauce ingredients, brinjal and water (add more if you want more gravy). Stir to mixed evenly, covered and simmered for 3-4 minutes.
3) Serve hot with hot porridge or rice.