Wednesday, October 03, 2007


Ever since seeing how Ah Lee cooks at his Zi-Char stall, I've sort of resort to the rough and tumble way of cooking: shortcuts minus the niceties. Food tastes the same, probably not so nice looking, but most of the time it's un-noticeable.

I had something like this ages ago at this restaurant in front of Hua Kwok Inn at Jalan Ban Hock. - introduced by Arthur & Odelia. It is one of those out of the usual dishes from the Zi-Char that makes it stand out from the crowd.

I used to pound most of the ingredients so that they blend in with the other stuff, and become indistinguishable. Not any more!!!


100 gm. Minced Pork (Marinated)

250 gm.Eggplant

1 Clove Garlic (Minced)

2 Medium-Size Chillies

10 gm. Dried Shrimps

1 Tbsp. Tau Cheo (Fermented Soy Bean)

1 Tbsp. Dark Soy Sauce

4 Tbsp. Cooking Oil


Cornflour Slurry


Heat up 6 tbsp. of cooking oil in a claypot. When hot put in the soaked dried

When the garlic is fragrant and about to go golden in color, add in the marinated minced meat (usual light soy sauce, sugar, cornflour, white pepper and cooking oil).

Toss and turn the meat until the color of the meat changes from pink to pale. Then scoop a tbsp. of Tau Cheo (fermented beans) and mix well with the meat.

Pour in a bit of dark soy sauce to add a bit of color to the meat (about 1 tbsp.).

The color of the meat has this look - you don't want it looking like a black Tambi.

Cut the eggplant into bite-size chunks and drop them immediately into the pot. Stir well to have it coated with the meat and oil for 2 to 3 minutes.

Top with water to cover the vegetable. Give another few toss and stir, then cover and simmer for 10 minutes. Add salt to taste and finish off with cornflour slurry to slightly thicken the sauce. (Don't overcook or the eggplants will shrink and break apart).


DeV|LisH said...

hehe i like my eggplant shrink betta. But my cousin like her eggplant the SIMPLEST way. Just cut it in half then DEEP FRIED it till it's tender then consider done no salt nor spices. But i think not all can enjoy it the way she did though.

Kong-Kay said...



As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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