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Steam Eggplants with Meat Sauce
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Ingredients: 2 Japanese/Asian eggplants | |
1 piece | chicken breast, or any type of protein – minced |
2 cloves | garlic, finely chopped |
2 | shallots, sliced thinly |
2 small red chilies – sliced thinly | |
1 tbsp | fermented bean paste, (tau cheong) |
1 tbsp | sugar |
1 tsp | dark soy sauce |
2 tbsp | soy sauce |
½ cup | water |
1/2 tsp | cornstarch |
2 spring onion – diced small
1. Clean and cut the eggplant into 1” length. Season with some olive oil and salt and steam on high heat until soft.
2. While the eggplant is steaming, cook the sauce. Heat up a tablespoon olive oil in a frying pan, stir fry garlic and shallots until fragrant and lightly brown.
3. Add in the fermented bean paste, stir-fry for a few second and add in the meat and chilies. Continue to stir-fry until the meat changes color.
4. Add in all the seasoning and the water. Bring it up to boil and cook until sauce reduce and thicken. Check seasoning.
5. Pour sauce over the steamed eggplant and sprinkle the top with some spring onion. Serve warm.
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