Braised Aubergine with Garlic

Braised Aubergine (EggPlant) with Garlic

Cloud 9 Cooking Class Yuangshuo

?? - Braised Aubergine with Garlic

Servers: 2

Ingredients:

• 1 eggplant, cut into 2 inches long strips
• 1/2 red pepper, cut into thin strips
• 1/2 green pepper, cut into thin strips
• 4 garlic cloves, chop small pieces
• 2 green onions, cut into 1 inches long
• 1 tsp chili bean paste
• 4 tbs of vegetable oil

Steps:

Preparation
Soak the aubergine into slighly salty water for about 10 minutes and then take out.

Cooking
After soaking aubergine, heat the wok on and add about 4 tbs of vegetable oil until hot. Then reduce the heat to medium and add the aubergine. Stir fry it intil the color turns a little brown and the aubergine is soft, then move it to a plate.

On low heat, stir fry the garlic and chili bean paste. And put the aubergine back in and season it with 1 tsp salt, 1 tsp oyster sauce, 1 tsp soy sauce. Then add water until half covering the aubergine, then put a lid on it.

When the aubergine is soft and the water is almost dry, put in some corn starch water, green onions, pepper and sesame oil to taste. Turn off the heat and ready to serve.

Eating:
<any tips/suggestions on eating the dish>

Tom Kai - Thai Coconut Soup

Kata Thai Cooking - Kata Beach, Phuket

Kata Thai Cooking School

Tom Kai - Thai Coconut Soup

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Servers: 3 (Entrée sized)


Ingredients:

• 1 can 330ml - Coconut Milk
• 1 or 2 sticks - Lemon Grass
• 3 - Kaffir Lime Leaves
• 6 to 8 thin slices - Galangal
• 2 to 4 - Thai Chillies (depends on strength)
• 1/3 Cup - Sliced Mushrooms
• 4 - Grape Tomatoes halved- (a normal tomato cut into wedges can be used)
• 3 - Shallots
• 1/2 TSP - Salt
• 2 or 3 - Thai Fish Sauce
• 1/2 Cup - Water
• 100g - Either Tofu, Chicken, Pork, Prawn, Squid
• Garnish 1 per serving Segment - Lime (or Lemon)
• Garnish 1 per serving Sprig - Coriander

Steps:
Preparation:-

Bash 1 or 2 sticks of Lemon Grass.
Cut Galangal into 6 or 8 slices and slice the Shallots
Slice mushrooms to make about 1/3 cup.
Cut grape tomatoes into half or if a normal tomatoe cut into wedges.

Dice the Thai chillies.

Boil 1/2 cup of water and 1 can 330ml of coconut milk.
Add based Lemon Grass, cut shallots, sliced Galangal, diced Thai Chillies and sliced mushrooms.
Boil for a few minutes and add the 2 or 3 tablespoons of Thai Fish Sauce, salt and put in the 100g "meat" (Either Tofu, Chicken, Pork, Prawn, Squid) with the tomatoes.
Once "Meat" is cooked put the soup in a serving bowl.

Serve with a wedge of Lime and a sprig of Coriander

Dàu Hủ Kho Nấm Rơm - Caramelised Tofu and Mushroom Claypot

Coconut Tours - Hoi An

Vietnamese Cooking School

Dàu Hủ Kho Nấm Rơm - Caramelised Tofu and Mushroom Claypot

Servers: 1

Ingredients:

• 100g - Firm Tofu (could us fried tofu to cut out preparation step)
• 100g - Straw mushrooms (small buttons would work also)
• 1 tbsp - Sugar
• 1 TSP - Chicken Powder
• 1 tbsp - Soya Sauce
• 2 tbsp - Oyster Sauce
• 1 cup - Water
• 1 tbsp - Chopped Garlic
• 2 tbsp - Vegetable/Peanut oil
• 1 - Spring onion cut into strips
• 1 - Finely chopped chilli
• Pinch - Pepper

Steps:

Preparation
Cut tofu into cubes and deep fry.

Cooking
Heat 2 tbsp of oil in a pan and cook 1tbsp garlic and 100g mushrooms.
Add 1 cup of water, 1 tbsp Soya Sauce, 2 tbsp Oyster Sauce and stir.
Add Fried Tofu, 1 TSP sugar.
Cook until thick.
Add to Claypot and heat on stove top with lid on.
Top with Spring onion, pepper and chilli.

Eating:
Use hotpot to serve in (careful not to burn hands)