This is one of my favourite dish whenever I visit a restaurant but with different ingredients. Basically, the restaurant chef will prepared this dish with
'red sambal' combination of
shrimp paste (belacan). I'll have to say
'red sambal' is such irresistible dish ever and its most Malaysian favourite. But I have to skip it this round cause planning to try something easy & simple with my favourite FOUR...bottle beans, eggplant / brinjal, oyster mushroom & super hot bird eye chilies. So instead of using
'red sambal', I tried a simple stir with bird eye chilies. Honestly, I can just wallop the whole lot of this with white rice.
My best tip for preparing brinjal/eggplant is best to pan fry till fragrant before cooking cause it will produce such terrific aroma for the dish.
Ingredients :
1 large
brinjal, cut into bite size
50gm bottle beans, cut small
2 large
abalone mushroom, tear into chunk shreds
2 shallots, sliced
1/2 inch ginger, julienned
3- 4 bird eye chilies
salt & pepper to taste
Seasoning :
salt & pepper to taste
1 tspn sweet dark soy sauce
Topping : handful of salted fish (rinsed & fried till brown)
Method :
(1) preheat wok / frying pan with 2 TB of cooking oil, pan fry brinjal till brown & fragrant over high heat then remove from pan.
(2) add another 2 TB cooking oil to wok/frying pan, saute shallots & ginger till fragrant.
(3) now stir in chilies, bottle beans & mushroom, stir fry for a few minute till everything became tender.
(4) add in cooked brinjal and continue cooking for another 10-15 mins.
(5) finally, add in seasoning and kept stirring for another 5 mins, serve hot with salted fish.
There's actually another combination which called The Three Spicy Emperor.....with the combination of brinjal/eggplant, stink beans/petai & lady fingers.
Yummm.....yummm.... My mouth is watering just by thinking of it. Hope you guys will love it too. At the same time, wishing all a very Happy Thanksgiving !
