I'm going to post this up today. Something very easy for you to try over the weekend. This is a healthy and fabulous recipe which I've learnt to pre-cooked eggplants with water instead of pre-frying them in oil. Pre-frying in oil caused the eggplants to soak up the oil like sponge.
Roughly following this method from The Best of Patsie Chong - Pregnancy & Confinement recipe book, I fried the fish paste and set aside. Then I heated some oil and stir-fried some garlic till fragrant. Next, I added in the eggplant and stir. Pour in the sauce and add in kei chi and fish paste. Stir and dish up. I did not use cornflour solution since I did not add in much water and it was pretty dry already.
Stir-Fried Eggplants With Minced Fish
150g minced fish meat/paste
1 tbsp kei chi (boxthorn/lycium/Chinese wolfberry)
2 tbsp spring onions, diced
1 tbsp abalone sauce
1 tsp sesame oil
1/2 cup broth
1. Cut eggplants into sections. Put eggplants and 3 tbsp of water in a pot. Cover and cook until steam appears. Remove and set aside.
2. Heat 2 tbsp of oil in wok. Separate fish paste into pieces with spatula. Stir-fry until cooked.
3. Add in eggplants, kei chi and (B). Stir well. Stir in cornflour solution.
4. Sprinkle spring onions. Dish up and serve.
Ref: The Best of Patsie Chong - Pregnancy & Confinement
Technorati Tags: malaysian food + eggplant + confinement food