Thursday, November 17, 2011

Cooking ~ Kam Heong Eggplant (Baked)


Finally I had the chance to feed my urge to make this dish!!  Eggplant rocks and it taste so much better baked.  Kam heong style only make it taste even more heavenly.  The baked effect gave it a charred taste. Yum!

This recipe is similar to my previous eggplant attempt.  

1.  1 eggplant (sliced and baked/grilled in the oven for about 10 minutes)
2.  2 tsp chopped garlic
3.  2 tsp chopped shallots
4.  3 tsp minced dried shrimps (pre-soaked and minced)
5.  3-4 dried chillies (soaked in hot water for 30 minutes)
6.  Curry leaves
7.  Spring Onion (for garnishing)

1.  1/2 tsp sugar
2.  A dash of salt
3.  1 tsp soysauce
4.  1 tsp oyster sauce
5.   1/2 tsp fish sauce

1.  Prepare the eggplants and let it bake away while you prepare the sauce
2.  Saute onion and garlic in a pan.  
3.  Once onion and garlic is soft (before turning brown), add in minced shrimp.  Stir and saute till the little shrimps start to dance, a sign that they are fragrant and cooked.
4.  Add in curry leaves and chili.  Saute till fragrant.
5.  Add in seasoning and stir.  The sauce should be fairly dry.
6.  Add in the eggplants and stir well to ensure every piece of the eggplants is coated with the sauce. Dish out.
7.  Garnish with spring onion.

DH -  WOW!  Next time, bake and forget about steaming these babies.
DS -  "Eeeii... you tapau this dish, didn't you? (When told the truth) "This is seriously GOOD!"
Me -   Blissful.  I now know what to make for dinner the next time I have guest over at home!!


Carolyn (Lil' Dahling) said...

Yum! Another post on eggplant. And your steps are more detail now. Bravo!

Catheryn @ Pink Bibs said...

Thank you Carolyn!
Since you are an eggplant fan, I do look forward to your eggplant recipes too! Do share ya! :)

Kiddothings said...

I'd love to try making this! You're very talented in coming up with recipes like these! :)

Catheryn @ Pink Bibs said...

Thank you. Hope you get to try out this recipe and like it. It is easy, bake and fry. not too much chopping. simplified kamheong style :)