Braised Eggplant

A Singapore Staple

Cooking Asian dishes with Asian eggplants

Asian Eggplants

This mode of braising Eggplant is characteristic of Singapore‘s very distinctive and diverse own cooking style.  This is a quick dish to make and goes with many other things.

Braised Eggplant

Singapore

 

Ingredients:

3 medium-sized Eggplants (Aubergines, Brinjals), or more if desired
1 tablespoon Soy Sauce
1 – 2 cloves Garlic, peeled and sliced
3 tablespoons Peanut Oil or other Vegetable Oil
½ cup Water

Method:

First wash the Eggplants and peel them.  Cut each one into four pieces lengthwise. Then cut into thick slices.  Leave in a bowl of water so they don’t discolor.

When ready to make the dish, heat a wok until hot.  Add the Oil, and when it is hot, put into the Garlic slices and the Eggplant pieces.  Cover the pan and cook over reduced fire 2 – 3 minutes.

Stir, add the Soy Sauce and Water.  Cover again and cook very gently over very low fire another 10 minutes or until the Eggplant is soft.

This dish goes well with most Western dishes and with curries of most any kind.

#Singapore - Copsychos Malabaricus

Pho, Again

Ultimate Fusion Food
High Marks for Flavor, Nutrition

Instant Beef Pho

Beef Pho

Pho is the ultimate Fusion food.  It got started when the Vietnamese were trying to  find a use for the leftover Beef after the cattle were slaughtered to make steaks for the French colonial rulers.  Pho became a national dish, all in less than a century, and eventually came to be served in more than a hundred varieties. Continue reading

Fried Rice Strips – Char Kway Teow

Penang Street Food
Taste of Shrimp and Smoke

Using garlic to make Nasi Minyak, Savory Rice

Garlic

This simple stir-fried dish of flat Rice Noodles, Bean Sprouts, Eggs, Shrimp, Garlic and maybe Chinese Sausage, is typical of the street food for which Penang is famous. Continue reading

Stir-Fried Chicken with Mint

 

Burmese Version of Larb, without Shrimp Sauce
You Do Need Sambal Oelek

cooking with Indonesian hot sauce Sambal Oelek

Sambal Oelek

This recipe, which uses no Shrimp Paste, is a Burmese-Chinese version of Larb, the hearty Thai minced Meat dish.  You do need Sambal Oelek, which is an Indonesian condiment, so this dish is really a confluence of Southeast Asian influences.

But theta’s not too surprising, as Burma borders on five countries and has borrowed from all of their cuisines while Continue reading

Red Snapper with Coconut Almond Dipping Sauce

Tropical Approach to a Popular Fish
Almonds and Coconuts are the Key

Creating delicious Japanese dishes with Wocestershire sauce

Worcestershire Sauce

This Southeast Asian Fusion dish combines some unusual ingredients, including Worcester Sauce, Mace and Black Pepper.  The key elements are a sauce combining Continue reading

Beef Stew Vietnamese Style

Once Again French Influence
Lemongrass, Star Anise, Cayenne  are Key Elements

Lemongrass, spice from Southeast Asia

Lemongrass

The Vietnamese were not great Beef eaters before the arrival of the French colonists.  Later they developed a number of distinctive ways of using Beef, including Continue reading

Lemongrass Chicken / Mè gà

A Defining Flavor
Texture of Sugar Crystals

 

Using garlic to make Nasi Minyak, Savory Rice

Garlic

Lemongrass is a defining flavor of Vietnamese cuisine.. It’s used to flavor many dishes, including tho signature Chicken dish where, incidentally Continue reading

Roasted Chili Paste / Nướng ớt

A Home Cooking Staple
Annatto and Sichuan Pepper Are Key

Using Sichuan pepper, hua jiao, to cook delicious Sichuan dishes

Sichuan Pepper, Hua Jiao

This spicy version of Chili Paste is a staple of Vietnamese cooking. It is very intense, so a little goes a long way.  Annatto Seeds and Sichuan Peppers are key to the flavor balance here. Continue reading