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.

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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.

Steamed Fish With Spicy Garlic & Soy Beans Paste

Steamed Fish in Bean Sauce.jpg
Steamed Fish Head In Spicy Garlic Bean Paste.jpg                     Steamed Fish Head (without black bean paste)

Ingredients
1 fresh sea bass – butterfly
A handful of  of chopped spring onions and coriander leaves
1 red chilli – sliced thinly
1 tbsp sesame oil

Sauce Ingredients (combined together)
1 tbsp black bean paste
1 tbsp yellow soy bean paste
2 tbsp minced garlic
1 tbsp minced chilli (red chilli and chilli padi)
1 tbsp Hoisin sauce
1 1/2 tbsp plum sauce
1 tbsp white vineger
1 tbsp sugar
Dash of Hua Tiao Jiu

Method
1) Make a few diagonal slits on each side of the fish. Place the fish on a metal plate/steaming plate. Spread the sauce ingredients all over the entire top of the fish.
Steamed over rapidly boiling water for 10-15 minutes (depending on the size).
2) Remove from steamer and garnish with chopped coriander leaves, spring onion and slice chilli. Heat up sesame oil in a small pan and drizzle over the fish.
3) Serve hot with rice or porridge.

Fried Brinjal With Dried Shrimp & Chilli Soy Paste

Fried Brinjal Wih Chili Soy Paste.jpg

Ingredients (for 4-5 servings)
500 g purple brinjal – cut into wedges or 3 inch in lengthwise
1 tbsp dried shrimp – soaked in water till soft and coarsely minced
3 cloves garlic – minced finely
3 shallots – minced finely
2 red chilli + 3 chilli padi – minced coarsely
1 tbsp soy bean paste (Tiger brand)
1 tsp sugar
1 tsp chicken powder
50 ml water

Method
1) Soak cut brinjals in salted water for 10-15 minutes. Drain well.
2) Heat wok until hot with 3 tbsp oil, reduce heat a little and add in the drained brinjals and stir fry over high heat till soft.Remove and set aside.
3) Reheat wok with oil and saute minced dried shrimps, garlics, shallots and chilli till aromatic, add in soy paste and stir fry for 1-2 minutes till fragrant. Add in pre-fried brinjal, water, sugar and chicken powder and stir to mix well. Simmered for 1 minutes, toss quickly to mix well (taste accordingly) and dish onto serving plate.

(Soaking brinjals in salt water prevent discolouring and also extracts the bitterness)

Yong Tau Foo in Sweet & Tangy Soy Bean Paste (Tau Cheong) Sauce

spicy & tangy soy bean paste.jpg

Ingredients
15 pieces assorted Yong Tau Foo  (blanched in boiling water for 2 minutes . Drain and set aside)
8 cloves garlic – minced
4-5 chilli padi – minced (add more if wants more spicy)
1 tbsp yellow soy bean paste
125 ml water
1 tbsp oil
1 tbsp white vinegar
1 tsp sugar

Method
1) In a mortal, add minced garlic, chilli and soy bean paste. Pound into a fine paste. Heat wok with oil till hot and stir-fry pounded paste till fragrant. Add water, vinegar, sugar and bring the sauce to simmer for 3 minutes.
2) Add blanched Yong Tau Foo pieces and stir to coat them well with the sauce. Simmer over low heat for 2 minutes. Serve hot with rice.