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Chef’s RECIPE@ホーム

Stir fried eggplant and ground pork and shrimp

Other

Main

Beer

Whisky with Soda

A riff off a Cambodian dish called “traop ang”. Best served over a bowl of rice.

Processed seafood used

JonJon

Jonathan Ho. After studied Chemistry in college, quickly fell in love with cooking. He has been cooking professionally for almost 10 years, ranging from fast casual to fine dining. Currently he's working as a private chef.

Servings
Serving 3-4
Cooking time
45 min
Total servings
Serving 3-4
Cooking time
45 min

Ingredients

Small onion(diced)
1
Ground pork
300g
Shrip(minced)
200g
Fish sauce
65g
Miso paste
35g
Brown sugar
25g
Garlic
25g
Chinese eggplant
4
Fresno chilies,Fried shallots,Cirantro
optional

Directions

  1. Preheat the oven at 180℃. With a fork, prick holes in the eggplant. Place on a sheet tray and toss with oil and salt. Bake in the oven for 45 mins.
  2. Take out of oven and let cool. Once cool, peel skin and discard. Cut up into bite sized pieces.
  3. Cut the Fresno chilies thin and submerge with vinegar in a small bowl. This is for the garnish.
  4. Add the fish sauce, miso paste, brown sugar and garlic together in a bowl. This sauce will be added to the stir fry later on.
  5. While eggplant is cooling, sauté the onion in a pan.
  6. Add the ground pork and cook through then add the sauce.
  7. Add the minced shrimp and the peeled eggplant and sauté together.
  8. Serve in a bowl or plate, garnish with pickled fresno chilies, fried shallots and cilantro with rice on the side.

Remarks

Best paring with Beer

Best paring with Whisky with Soda