Spicy Fried Brinjals & Tow Yew Bak

                                            Spicy Fried Brinjals

 

Ingredients

8 Green brinjals 
15 Red chilies, seeded
1 tsp Ground cumin 
1 tsp Sugar 
8 tbsp Cooking oil 
2 tbsp Water 
Seasoning
1 tsp Salt 
1/2 tsp MSG 
1 tsp Sugar 
1 tsp Lime juice 

Method

Halve brinjals lengthwise and soak in water with some salt for 15 minutes. Drain. Combine chilies, cumin and sugar and pound. Heat 6 tbsp cooking oil in a frying pan and fry brinjals until cooked. Transfer to a serving plate. Leave oil in the pan and add the remaining 2 tbsp oil. Fry the chili paste over moderately low heat for a minute. Add seasoning ingredients and stir. Leave to cook until oil seeps through. Add water, stir and remove from heat. Pour sambal and oil over brinjals and serve.

 

                       Tow Yew Bak (streaky belly pork in soy sauce)

 

Ingredients

455 g Streaky belly pork, with skin 
½ tsp Salt 
1 tbsp Dark soy sauce 
2 tbsp Lard or cooking oil 
2 tbsp Sugar 
2 petals Star anise 
2 cloves Garlic, peeled and lightly crushed 
2 tbsp Soy sauce 
½ tsp MSG 
230 ml Water, hot

Method

Scrape pork skin of bristles, wash and drain. Rub salt and dark soy sauce into pork and leave to marinate for ½ hour. Heat lard or cooking oil in a pan, add sugar and caramelize. Add star anise and garlic and fry for a minute. Add in the prepared pork, soy sauce and MSG. Continue cooking for 2 minutes. Turn pork over, pour in half the hot water and boil over moderately high heat for ½ hour. Add the remaining water, cover saucepan and cook over low heat until pork is tender. Lift pork onto a chopping board and slice. Place pork on a deep plate. Pour gravy over and serve.

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