Aubergine, we get this vegetable in Malaysia, Singapore, Holland and everywhere else. They might come in different shapes and different tone of purple, but they are aubergine.
In Malaysia or Singapore, often we see this dish in the food court under one of the many selections of the “mixed rice” stall. They are tasty but I think they are too oily. The halal stalls cook it too with sambal/chili, also oily.
During my last trip to Melacca and discovered this fantastic Chinese kitchen “Heng Hong Tin Kee” on Jalan Tun Tan Cheng Lock, they mainly serve mutton soup and Hanainese cuisine. It’s not on the tourist track and we did a bit of walking because we did not want to be eating tourist food.
The restaurant was definitely a must go, they serve variety of Chinese dishes, mutton soup was just part of the “signature dish”. Amongst the dishes, I like the simplicity of their aubergine. So one day, I decided to try cooking aubergine myself. Failed once or twice and I had successfully made it more than edible two days ago. If you like Aubergine, if you are not sure what to cook along side the Aiwee’s fish, you can try this one.
- Aubergine – we had the short fat one and used only one but I would be very happy to have two after tasting the result. So go for two unless you are cooking for only yourself.
- Dried prawns – this is an amazing ingredient. Soaked it in water to soften before chopped into small pieces.
- Garlic – hm… I love garlic, used 3-4 cloves, chopped finely.
- Shallot – 1. Note that the shallot I get in Holland is fairly big, so if you are using the tiny Malaysian shallot, try two of them. Chopped finely.
- Red chili – 1, cut finely, I usually remove the seed for some myth talking about what it does to stomach. Anyway, I like presentation without the seed.
- Oyster sauce
- Cooking oil
Cut the aubergines into half (diameter wise) and then cut about 1cm thickness. Steam them until they are atleast 50% cooked (means 50% of the meat not white anymore).
Heat up the wok, put in some oil. Throw in the chopped up garlic, shallot, dried prawns and chili, stir fry them until you smell the very nice fragrance from the ingredients.
Add the steamed aubergine. It could take some time to steam this vegetable so you might want to start putting the steam on before preparing the other ingredients.
Keep stir frying the aubergine, turn up the heat, pour in 1/3 cup of water, close the lid and let it steam for 1 minute. Add pinch of salt, oyster sauce, taste it and the aubergine is ready.