search
last read
- Lin Ngau Chow Ngau Yook - fried beef with lotus
- Goreng Jariang - fried and seasoned jengkol
- Asam Padeh Ikan Tongkol - stewed tuna in spicy sauce
- Jukut Belimbing - stewed carambola leaves with minced meat
- Sayur Kari - spicy curried vegetables
- Ase Tahu Cabe Hejo - fried tahu with green pepper
- Telur Ceplok Tauco - fried eggs in sauce
Eggplant with garlic dressing -凉拌茄子
User Rating: 5 / 5
Eggplant with garlic dressing -凉拌茄子
Ingredients:
400 gr aubergine/eggplant
3 tsp black rice vinegar
1 tsp light soy sauce
1 tsp sesame oil
4 cloves of garlic
2 red lomboks
1/8 tsp salt
3 sprigs coriander, chopped
Preparation:
Cut the aubergine/eggplant into strips and steam for 12 minutes until soft and done. Then carefully squeeze out the excess moisture and let it cool. Then pull the eggplant apart.
Chop the garlic cloves and the lomboks finely. Mix it with the rice vinegar, soy sauce, sesame oil, salt and coriander.
Place the aubergine/eggplant on a plate and spoon over the dressing and serve.
Ingredients:
400 gr aubergine/eggplant
3 tsp black rice vinegar
1 tsp light soy sauce
1 tsp sesame oil
4 cloves of garlic
2 red lomboks
1/8 tsp salt
3 sprigs coriander, chopped
Preparation:
Cut the aubergine/eggplant into strips and steam for 12 minutes until soft and done. Then carefully squeeze out the excess moisture and let it cool. Then pull the eggplant apart.
Chop the garlic cloves and the lomboks finely. Mix it with the rice vinegar, soy sauce, sesame oil, salt and coriander.
Place the aubergine/eggplant on a plate and spoon over the dressing and serve.
- Written by AsianCook
