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

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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

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

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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

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

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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)

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

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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

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

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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)

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

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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

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.