finely sliced scallions (4 white light green part only)
parsley, coarsely chopped
1. Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar and water together in a small bowl. Set aside.
2. Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half.
3. Heat oil in a large nonstick skillet. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally.
Remove the lid, add the ginger, garlic, scallions and sauté uncovered for about 1 minute, tossing gently a few times.
4. Add the soy sauce mixture to the skillet, cover and cook for about 1 minute. Uncover and cook for another minute. Add the parsley, toss and serve.
2 teaspoon Chinese chilli oil (if you don't have this, use regular chilli and any oil of your choice. 2 teaspoon Chinese chilli oil (if you don't have this, use regular chilli and any oil of your choice
Drizzle on top of the blanched eggplant and best served chilled as an appetizer in a Chinese meal. Two weeks ago, when I prepared a brinjal or eggplant dish, I was “bombarded” by my family members that the look of my cooked eggplant looked extremely disgusting… Yes, I agreed because I did not deep fried the egg plant before I proceeded to other cooking… That prompted me to search for ways to preserve the eggplant purplish colour without the use of deep frying method
(Chinese Indonesian style chicken noodles), to recall the history that Chinese Indonesians are ethnically Chinese people living in Indonesia, as a result of centuries of overseas Chinese migration thus Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style, this is one of priceless inheritance that we should preserved