Contrary to its name, this dish does not actually contain fish. Add the marinade ingredients and allow to marinate for 20 minutes. Cantonese eggplant casserole is not just another ho-hum eggplant dish. Mix the cornflour slurry ingredients well, and set aside. Chinese eggplants with minced pork and spicy garlic sauce is a humble and popular dish in Chinese kitchen.A small amount of minced pork can greatly improve the taste of eggplants, which can rich the layers of a humble eggplant … Cook for 30 seconds, and then add the pork (or chicken) and the salted fish (or anchovies). Wash the pork and mince it. Once the oil bubbles, add in the chopped garlic. But other than that, I didn’t change a thing. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. By this time, the garlic should start to take on a nice golden hue. Hi Hannah! Last updated on September 11, 2018 By Bee Leng 2 Comments. Not to mention your love and support. But here are some tips to guide you along the way. This recipe is going into my regular rotation. Nowhere near as good as the original, but not as much worse as you might think. Also add 1/2 cup water. As an added perk, the party host will also receive a complimentary kitchen and cookware consultation from me. Two minutes was just right for frying the eggplant. To prevent the eggplant from darkening, try to avoid leaving the cut eggplant for too long. Stir fry until aromatic. To get the crispy garlic exactly right takes some skill, which only comes with practice! I’m sure it was delicious! TheBurningKitchen.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Hi Michelle, thank you so much for your high praise. If doing this again will have the proper fish or double the amount of bacalao. It is remarkable how the anchovies made the chicken taste more “chicken-y”. The best choice for all your Chinese salted fish needs happens to be the most expensive: mei-xiang-ma-you (梅香马友) . I prefer to buy Chinese or Japanese eggplants for this dish. Also substituted small (4 = 2 lb) chicken leg quarters shopped into 1″ pieces. We believe in teaching you the secret sauce behind each recipe. A word of caution: if you wait for the garlic turns golden before you turn off the fire, the hot oil will actually continue to cook the garlic further until it may turn out browner than you wish and have a burnt taste. The oil will continue to cook the garlic. I still thought the finished product tasted great. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. (680g, preferably Chinese/Japanese eggplant), green parts and white parts separated and chopped, (30g, deboned and minced; may substitute anchovy fillets), (look for the yellow bottle labeled, "Chinkiang Vinegar"), (depending on how hot your stove can get and how quickly the liquid cooks off), Japanese Eggplant with Chicken & Thai Basil. You might not know this, but the Cantonese are crazy about their salted fish––especially the older generation. This Cantonese eggplant casserole is not just another ho-hum eggplant dish. d. Once the crispy garlic is done, use a metal sieve to separate the garlic from the oil. Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates. Keep the mushroom soaking water for later. Add a little more water if necessary to reach the desired sauce consistency. Prawn Noodles (虾面/Hae Mee) with Pork Ribs. Once the sauce is thickened, it’s ready to serve! 1. If you send her a photo of a dish gone awry, she can probably tell what went wrong! It only takes a few seconds to get the garlic burnt, and you will have dump it and prepare another fresh lot. You can verify this if you ever meet him in person. Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. Hi! Yeah…this is a tasty dish, very savory ;-). This week, I’ll be showing you how to prepare a very yummy dish known as Claypot Eggplant or 鱼香茄子煲 Yu Xiang Qie Zi Bao in Mandarin (literally translated as Fish Fragrance Claypot Eggplant). To test the oil temperature, stick a bamboo or wooden chopstick in the oil. Turn up the heat to high and mix everything together. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Stir-fry until the meat is cooked through. Shao Xing Jiu (to marinade the cuttlefish). Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. Heat 1 1/2 cups canola oil in a small pot (the oil should be about 3/4-inch deep) over medium heat. Toss your pork (or chicken) with 1/2 teaspoon cornstarch and set aside. You can pan-fry the skin of the eggplant instead of deep-frying to reduce the oil content. It has that special texture and aroma that one either loves or hates. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. I was amazed at how the sauce thickened up. SPICY CLAYPOT EGGPLANT WITH MINCED PORK (鱼香茄子煲): The eggplant is spicy and flavourful (thanks to the Taiwan chilli bean sauce base), while the process of first deep-frying and then braising the eggplant in a traditional claypot gives it a smooth, almost creamy texture that makes every mouthful a delight to bite into! Chop the garlic finely. Tap here to receive our FREE top 25 recipe book! I like to get mine from the dried provision shops in my neighbourhood wet market, as you can pick the one you want. This dish should have some sauce, but shouldn't be swimming in liquid. « Beef with Ginger and Spring Onions (姜葱牛肉). As with most recipes that use anchovies, they add a very subtle nutty flavor to the dish without making it “fishy” at all! Wow it was delicious. We have another classic recipe for you today, and we’re very excited about it! Need your advice, please. Our mission is simple: to make authentic Chinese cooking accessible to all, anytime, anywhere. Coat the egg plant with cornflour just before deep frying. You’ll also notice that the eggplant is fried before being added to the dish. Add the ginger, garlic and the white parts of the scallions. I don’t know what I would do without The Woks of Life. After a few minutes, if the garlic is still not sufficiently golden, you can turn back up the heat for about 10 seconds more to reheat the oil, then turn it off again and allow the hot oil to continue to cook the garlic.