Grind the hot chili and garlic until it is well broken up. You need to add a little more sugar if you choose to use the Chinese light soy sauce. Stir-fry until the leaves shrivel.

Have you ever wondered how to cook eggplant that is delicious, non-oily, and with a nice purplish color? 157 calories; protein 6.1g 12% DV; carbohydrates 31.9g 10% DV; fat 3.4g 5% DV; cholesterol 0mg; sodium 241mg 10% DV. I use it to prepare the Nyonya dish called Kapitan chicken and Thai green curry.

Try the J. Lohr White Riesling or a less sweet but fruity Firestone Gewerz, Get recipes, news, and how-tos in your inbox every week. It can also be made without peppers for kids. Stir until the garlic turn golden brown. It may be challenging to get this type of chili if you are not living in Asia. Keep the lid close until the eggplant is cooked.

The basil and chili pepper, however, turn the mundane eggplant into something exciting.

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Info. When cooked, push it aside and add the chopped garlic, onions, kaffir lime leaves, and chopped bird's eye chili.


It's the one that smells like licorice and has little purple flower tops. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. This home-cooked meal probably contains less fat and fewer calories than most carry-outs, and preparing it takes no longer than a pick-up trip to a restaurant.

You can measure and add each separately while cooking, but I prefer to constitute it in advance because stir-frying is a quick flowing process. It will not taste the same if you only use soy sauce alone. Add eggplant and stir. Stir the water into the sauce and deglaze the pan well by stir around the sides and scraping the sticky sauce into the water. Two important things about this recipe- if possible, do not replace the Japanese eggplant or the Thai … I didn’t find it that flavorful. Congrats!

The soups, curries, and stir-fries taste amazingly different with just few handfuls of sweet basil.

Sprinkle with sugar, and toss for 1 or 2 minutes longer.

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©2018 Taste of Asian Food. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.

Both dishes are typical in Malaysia, and I strongly recommend giving them a try. Spicy refreshing green mango salad with toasted peanuts, Pan fried Chinese chive cakes served with spicy soy sauce, Smooth, well-blended pork meatballs, made with lean pork and spices, Spicy and sour noodle soup served with crushed peanuts, powdered chili and lime juice, Rich pork soup, easy to make, great for noodle soup, Braised pork shank with gummy and soft rind, served with blanched Chinese broccoli, pickled mustard and chili garlic sauce, Pork stir-fried with spicy sauce, also known as drunken pork, Spicy hot rice noodles stir-fried with pork and holy basil, Popular northern meal; green chili sauce, pork rinds and sticky rice.

Pan-fry the eggplant with some cooking oil until it is slightly brown on both sides. This Thailand-style stir-fried eggplant has a deep, rich, smokey, and spicy flavor that will make you forget all about the fatty meats we usually use in dishes seasoned with Nam Prik Pao. Chop garlic and slice chili peppers. Add fish sauce and sugar. Heat oil in a frying pan over medium heat.

When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn. If you think it is still too hard, add two tablespoons of water and continue cooking until it achieves the doneness that you want.

You can also achieve the same result by deep-frying the eggplants. I have a more in-depth explanation of this topic in another eggplant recipe. Stir together and continue frying until the pan gets dry.3) Add 1/4 cup of water to the eggplant and deglaze the pan until you have a rich and thick sauce. Please read my privacy policy for more info. Next add 1/4 cup of water, stir it in, and let it get hot. Add 2tbsp oil, and eggplants. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals. Add one tablespoon of oil to a wok or frying pan.

Basil eggplant is a simple dish to make. Stir-fry over medium heat until it is fully cooked and turns fragrant. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. I live in Malaysia, which is a neighboring country of Thailand. Watch our popular lessons on YouTube or follow us and we'll teach you everything you need to know!

I used a medium regular eggplant and adjusted the oil and seasonings for the larger amount of eggplant. Dish out and garnish with chopped red chili and more basil leaves. Add another 1/4 cup of water before it starts burning.

However, if you flavor it correctly with the right seasonings, find a way to preserve its color, not to overcook it, it is a delightful dish for everyone. Add the sauce to the pan. Stir the eggplant into the chili, garlic, and oil until it starts to fry and is well coated in oil.

If you continue to use this site we will assume that you are happy with it. American or Japanese can be used in this recipe. Mae Pranom Thai Chili Paste 8oz. Stir gently.

Uncover and stir in soy sauce, sugar, and salt. Cut the eggplant into slices.

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