Boiled Eggplant with Fermented Soybean Sauce Recipe
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PREPARATION:
1. Boil the eggplant in two cups of water to which has been added 1/2 teaspoonful of the sugar and 1/2 teaspoonful of the oil. When it is done, remove from the water.
2. Arrange on a plate, sprinkle with the basil leaves and chili slices, and set aside.
3. Heat the oil in a wok. When it is hot, stir fry the mushrooms and fermented soybeans.
4. Season with the soy sauce and sugar, stir to mix thoroughly. When everything is done, dip out over the eggplant.
Thai Food Source:
Nutritious Thai Dishes
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Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Boiled Eggplant with Fermented Soybean Sauce Recipe
(Ma-Kheua Yao Phat Tao Jiao)
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INGREDIENTS:
1 |
long eggplant, cut into 4-inch lengths |
5 |
rice-straw mushrooms, chopped coarsely |
1 tbsp |
fermented soybeans |
2 |
red spur chilies, sliced lengthwise |
1 cup |
sweet basil leaves |
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SAUCE:
1 tsp |
sugar |
1 tbsp |
light soy sauce |
1 tbsp |
vegetable oil |
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