What a heavy day today, knowing that I had to farewell an old time colleague a second time. The industry that I am working in is pretty niche, hence I was quite glad to know that an ex colleague was in the company that I just joined. But else, having joined for slightly more than 2 months, this old time colleague is going to leave again. Although I much knew people come and people go, but still knowing good old colleagues leaving is never a good feeling, especially the ones whom you can worked with.
Maybe as one grows older with friends getting lesser, and with the corporate scene that we are surviving in being more political than anything else, nothing beats true blue working relationship with people whom we can relate to. So when any of such people packed off suddenly, the motivation starts to dip.
But reality is such that I have to accept, whether I like it or not. So what I can do to make myself feel better is none other than therapeutic cooking. The moment I came back home, I start to get my woks working and indeed, the soul feels comforted immediately and so much so that I wanna blog as well.
Coming back to the dish, I know many people detest eating eggplants which I never used to fancy too. But ever since I have had this dish with Teochew mui or congee at the stalls, I start to have a liking for them. Especially when they are cooked with minced meat which you can find the recipe here, or this variation, which is cooked with spice and dried shrimps.
Eggplants tend to turn black easily when they are cut due to oxidisation with the air, similar to that when we cut apples. So to prevent this from happening, I blanch them in hot cooking oil with the purple sides drenched in the hot oil. This helps to retain the bright purplish colour of the eggplants and retains its texture too when they are stir fried later on.
This simple home-cooked is a brilliant fit with plain congee and I really love how the spice and fragrance of the dried shrimps come together with the tender eggplants.
It’s mid week today which makes it another 2 days before TGIF. So everyone including myself, hang on there ! In the meantime, enjoy this dish !! And do follow @eatwhattonight on Instagram for more daily updates !!
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- 1 egg plant, cut into sections
- 1 tsp minced garlic
- 2 tbsp dried shrimps, soaked in some water till soft and minced
- 1 tbsp spicy bean paste （辣豆瓣酱）
- 3 tbsp water
- 1 tsp sugar
- 1 chilli padi, diced
- some cooking oil
- some diced spring onion, for garnishing
- Heat up some cooking oil in a pot till hot and blanch the eggplants with the purple sides in the oil. When the white sides of the eggplants start to turn slightly brownish, remove from flame and drain the eggplants well on paper towels.
- In a wok, heat up 1 tbsp of cooking oil and stir fried the garlic, dried shrimps and chilli padi till fragrant.
- Add in the spicy bean paste, water and sugar and mix well.
- When the sauce starts to sizzle, add in the eggplants from Step 1. Stir to mix well and off the flame.
- Garnish with diced spring onion and serve hot with congee or rice.