Monday, April 9, 2012
Katrika is the name in Tamil for this purple fruit vegetable. Some call it eggplant, some call it brinjal, some prefer its name to be aubergine. Whatever you may call it, it's this purple thingy.
There's a tai-chow (Chinese Hot Stir Fry Shop) in Pasir Putih, Ipoh that is very popular, Peng Tau 兵头. It's affordable, reasonable, quick and delicious! Something like Little Paris of SS2/PJ.
One of their signature dishes is this Eggplant Long Beans. Oh yes, the name is just Ai Gua Dau Gok (埃瓜豆角）. Simple and nice.
This dish requires some technique (it's stir fying!) and a hot wok in order to achieve a wonderful fragrant dish full of Wok Hei (wok smell). Get the cooker hood running and let's cook!
Fragrant Fried Eggplant and Long beans
Recipe source: Wendyywy
Inspired from : Peng Tau Restaurant, Pasir Pinji Ipoh
150gm long beans
2 Tbsp chopped sweet preserved radish (甜菜圃/菜哺）
1 Tbsp chopped dried shrimp
1 Tbsp finely chopped garlic
3 bird’s eye chilli or as many as you prefer, chopped
¼ tsp salt
1 Tbsp light soy sauce
Dash of pepper
1. Deep fry long beans for 10-15 seconds or until it looks slightly blistered. Drain well.
2. Deep fry egg plant for 30-40 seconds until lightly golden. Drain well.
3. Pour oil away (to reserve or discard) and with remaining oil in wok (about 1 Tbsp), on medium low heat, fry garlic until fragrant (slightly golden), add in dried shrimps and chilli.
4. Saute until fragrant and almost golden. Put in preserved sweet radish. Cook until garlic looks nicely golden. Put in salt and pepper.
5. Turn heat to high and put in fried vegetables. Toss around until everything is dry and fragrant.
6. Put in light soy sauce and toss well to combine. Dish up.