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Thursday, June 2, 2011

Stir Fry Sambal Eggplant

A neighbour gave us 2 home grown brinjals and my Ma says to try cooking them in sambal.    Similar as in my earlier posting for Stir Fry Sambal Long Beans, the sambal ingredients are the same but this time my Ma added 1 tbsp of fine preserved soy bean [tau cheong].
Sambal Paste as shown in photo - pounded
1 tbsp tau cheong
1 pinch of msg
2 long brinjals - cut into 2" length and halved
oil for pan frying
  1. Heat some oil in wok and pan fry brinjals till soft and dish out.
  2. Remove excess oil leaving about 1 tbsp oil. Saute pounded sambal and tau cheong till fragrant and add in fried brinjals and seasoning. Stir to mix well the sambal and brinjals. Dish out. Do not add water.

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