Wednesday, June 10, 2015

Sambal Brinjal with Dried Shrimp and Minced Pork




Many people dislike brinjal (eggplant or aubergine), but if cooked well, it can be absolutely delicious. Besides taste, the low-calorie and low-fat vegetable has a string of healthy properties that might be reason enough to get you to eat it.

Last Sunday, my foodie group decided to come together for a pot-luck curry rice party. Each of us either cooked or bought a dish or two for the gathering at my place. I contributed pork belly char siew and this Sambal Hae Bee (Dried shrimp) and minced pork Brinjal dish. 

I had no plan to post this initially as I felt this was quite a common household dish in this part of the world but the beloved wife of our Durian Professor Prickly Sensations adored this dish and requested for the recipe. 

So Mrs Lim, here you go...

Ingredients

2 brinjal
100g dried shrimp
100g minced pork (Marinate with fish sauce, Chinese wine and pepper)
50g dried silver fish (rinsed)
1 stalk spring onion 
2-3 cloves garlic (peeled and chopped)
2-3 shallots (peeled and chopped)
2-3 tbsp sambal belacan chili paste (adjust to your spice level)
1 tsp sugar
Cooking Oil

Method

Cut the stem end and bottom off the brinjal, cut them in halves lengthwise.  Then cut further into 8-10-cm sections.

Pan fry brinjals with oil on both sides until golden brown. Put aside.

Deep fry silver fish until crispy and golden. Put aside.

Soak and soften the dried shrimp and chop them finely (Or use food processor to cut down the preparation time). Keep the water.

Heat 3-4 tbsp oil in a wok. Add minced dried shrimp. Keep stir-frying until foam starts to form.

Add chopped garlic and shallot. Fry until just before turn brown. Add minced pork and continue to stir-fry for a minute.

Add sambal belacan chili paste and sugar with water (for soaking dried shrimp, add more water if needed). Mix well and bring to slight boil.

Toss in brinjals. Mix well and cook for another minute.

Remove from heat. Sprinkle crispy silver fish and garnish with spring onion.

Serve with steamed rice just like our curry rice party!

Steamed rice with different kind of gravies

Braise Pork Belly

Hainanese Curry Chicken

Pork Belly Char Siew

Sambal Sotong (Squid)

Crispy Pork Chop

Braised whole pork trotter

Chap Chye (Braised Cabbage)

6 comments:

  1. My daughter's favourite - sambal brinjal. Me? Ooooo...the pork trotter...and the pork belly!!! Slurpssss!!!

    ReplyDelete
  2. Alvin, that is one of my favorite dishes! I love brinjals and whoa, love all the food at your party.

    ReplyDelete
    Replies
    1. Hi PH! Join us next time you are in Singapore!

      Delete
  3. OMG i'm in love with the eggplant! I don't understand people who don't like eggplant, but that's alright coz I get to eat more. Wish I could have enjoyed that wonderful spread at the potluck party! Everything looks absolutely delicious!

    ReplyDelete

There was an error in this gadget
Related Posts Plugin for WordPress, Blogger...