I was at a golf shop recently, trying to pick up a pair of sleeves with UV protection to shield me from the brutal sun. The sales staff handed me a pair of thick, thermal sleeves. I explained that what I want is a pair of sleeves that will protect me from the sun and she said “It’s the same!” Either I look stupid to her or she forgot to bring her brain with her to work that day. Needless to say, I walked out of the shop without buying anything.
My part-time cleaner too. She used up the floor cleaner but did not tell me. Instead, she went back and told her friend. When her friend came to clean my house next, she said “My friend told me that your floor cleaner has been used up”. I was like ????? … What was she thinking? Did she forget her brain too?
Anyway, back to today’s recipe. This recipe is adapted from a Chinese recipe that I’ve seen. I just love the presentation of this dish. It reminds me of the carved vegetables used to beautify dishes in Chinese restaurants where the brilliant knife skills of the chefs are in full display, only that this is much simpler and more achievable for me.
Here’s the recipe for eggplant boat. Enjoy!
EGGPLANT BOAT
Ingredients:
- 250 gram eggplant
- 80 gram minced pork
- 2 cloves garlic, finely chopped
- ½ inch ginger, finely chopped
- 1 teaspoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon huadiao wine 花雕酒
- 1 teaspoon sugar
- 2 tablespoon water
Method:
- Cut eggplant in half, lengthwise. Carefully carve out the flesh and cut into small cubes.
- Heat up a little oil in wok and stir fry minced pork till it starts to turn white. Dish up and set aside.
- Heat up some more oil in wok. Add eggplant and stir fry till crispy.
- Add minced pork and the rest of the ingredients. Cover and leave to simmer for 5 minutes.
- Carefully pour into prepared eggplant skin. Serve hot.
