Braised Spicy Aubergines by Ken Hom - Love Home Taste with Lee Kum Kee
- Celebrate Chinese New Year 2019 in true style with Lee Kum Kee and friends. This year, we've worked with the master of Chinese cuisine that is Ken Hom and Gizzi Erskine, renowned TV Chef! WATCH the full videos as we are giving away 3x goodie bags - all you need to do is ANSWER the question in the comments to WIN!
Chinese New Year is all about family, friends, and, of course, food! This year, we're bringing you a true taste of China featuring traditional recipes to fun fusion flavours for you to try at home.
In episode four, Ken explores the many ways you can cook aubergine. Whether you're a lover or a hater, we promise you this dish will taste like nothing you've ever tried before. Cooked slowly to perfection,
Recipe:
Serves 4
Preparation: 15 minutes
Cooking time: 20 minutes
Ingredients:
450g (1 lb) aubergines
2 teaspoons salt
1½ tablespoon groundnut or vegetable oil
2 tablespoons garlic, finely chopped
1½ tablespoon fresh ginger, finely chopped
3 tablespoons spring onions, white part only, finely chopped
2 tablespoons Lee Kum Kee Premium Dark Soy Sauce
1 tablespoon Lee Kum Kee Chilli Garlic Sauce
1 tablespoon Lee Kum Kee Chiu Chow Chilli oil
1 tablespoon sugar
1 tablespoon cider vinegar
2 teaspoons Sichuan peppercorns, roasted and ground
300 ml (10 fl oz) vegetarian stock or water
To garnish: 2 tablespoons green spring onion tops, chopped
1.Trim and cut the aubergines into 2.5 cm (1 inch) cubes. Sprinkle the cubes with salt and leave them in a sieve to drain for 20 minutes. Then rinse them under cold running water and pat them dry with kitchen paper.
2.Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry them for 30 seconds, then add the aubergines and continue to stir-fry for 1 minute.Then add the rest of the ingredients.Turn the heat down and cook uncovered for 10-15 minutes until the aubergine is tender, stirring occasionally.
3.Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly.Turn the mixture onto a serving dish and garnish with the chopped spring onions tops.
Spicy Pork minced & Braised Eggplant | Tastiest, Spicy Braised Eggplant
This dish is so tasty and packed with flavours, with all that spice in one dish it’s devine! It melts in your mouth with that ginger crunch and numbing spicy flavours. You guys gotta try this version of Spicy Pork minced & Braised Eggplant
Spicy Pork & Braised Eggplant
Ingredients
500grams Pork Minced
1 tbsp fresh cracked pepper
1 whole big Eggplant
1 tbsp finely chopped ginger
4 whole dried chillies
4 cloves garlice coarsely chop
1 tbsp soy sauce
1 tbsp chicken granules or pork cubes
1 tbsp oysters sauce
1 tbsp vinegar
2 tbsp oil to sauté
Chopped Scallions to garnish
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My Mother's Chinese Braised Eggplant
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【Braised Japanese eggplants】英語で茄子の煮浸しNasu no nibitashi.(simmered eggplants soaked in seasoned dashi)
Hi! Today, I made 【Braised Japanese eggplants】(simmered eggplants soaked in seasoned dashi stock.)Nasu no nibitashi.
This is a very famous Japanese home-cooked food and it is very delicious. It's a simple recipe, so please try making it at home.!(^o^)!
Nasu Nibitashi
japanese eggplant side dishes
eggplant 2pcs
water 8tbsp
soy sauce 1tbsp
sugar 1tsp
salt 1pinch
sliced ginger 5g
chopoed green onion 5g
☺️☺️☺️☺️☺️
Hello! This is chef Takashi.I have a Japanese dietitian license.
I have been working in Philippines for 10 years.
I miss Japanese food, so I often cook and eat Japanese food using only overseas ingredients.
This channel introduces recipe in English and Japanese that can be easily made using only overseas ingredients for anywhere, everybody in the world.
Occasionally, I also introduce my mother's home-cooked food in Japan and Japanese restaurant. Enjoy my channel!
●You can buy my favorite and recommended Japanese seasonings online (* ˘︶˘ *) ...: * You can order from overseas.
They are offering special local items from Japan to all over the world. This package “Wa” is like their starter kit.You can use them for any cooking even not only Japanese cuisine. Check more details here
and hope you get your owns from here.
Enjoy Simple Japanese Food at home!
●My Online Grocery Store in Philippines (Nishikiken Foods)
●My Restaurant in Philippines (Takashi Japanese Cuisine)
●My Instagram (chef Takashi)
●Any inquiries (menu develop/ private lesson/ consulting)
t.kawasaki@simplejapanesefood.com
こんにちは。シェフたかしです。フィリピンで10年働いております。日本食が恋しいのでよく海外の食材だけで日本食を作って食べています。
このチャンネルでは海外の食材だけで簡単に作れる日本食を英語と日本語で紹介しています。たまに、日本に住む私の母の家庭料理や、日本食に関連するコンテンツも紹介しています。よろしくお願いします!
◎フィリピンで食材販売 (Nishikiken Foods)
◎フィリピンでレストラン(TakashiJapaneseCuisine)
◎フィリピンで飲食店 開業運営サポート ( Global Food Design)
◎各種お問合せはこちらからお気軽にどうぞ
t.kawasaki@simplejapanesefood.com
よろしくお願いします(^^)
@simplejapanesefood
Easy Braised Eggplant Recipe #shorts #recipe #cooking #chinesefood #vegetarian #eggplant #vegetable
Chinese eggplant easy recipe-How to cook (taste better than meat)
In this video, I want to show you how to cook a Chinese, vegetarian dish with eggplant. The eggplant is crispy outside and soft inside, not oily even though it is deep-fried, and retain the purple hue after cooking.
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NOTE: THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
NOTA: ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
REMARQUE: CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
NOTA: ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
ملحوظة:
يحتوي هذا الفيديو على موضوعات باللغة الإنجليزية والعربية والصينية والفرنسية والبرتغالية والإسباني.
注意:
该视频具有英语,阿拉伯语,汉语,法语,葡萄牙语和西班牙语的字幕。
該視頻具有英語,阿拉伯語,漢語,法語,葡萄牙語和西班牙語的字幕。
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The ingredients used are available in most of the Asian kitchen pantry and can be done within thirty minutes. I have added Szechuan peppercorn which may not be available in certain places, but that is optional.
There are three fundamental techniques in this recipe:
1. Add salt to the eggplant so that it will absorb less oil during deep-frying
2. Add vinegar to the eggplant to preserve the purple hue of its appearance.
3. Mix the gravy with the crispy eggplant in the wok, not more than ten seconds. If you stir-fry the eggplant, the gravy will soften the crispy eggplant. More importantly, serve immediately.
Let’s get started.
Recipe:
(Full explanation at
Ingredients
For the eggplants (A) :
450g Chinese eggplants
1 tsp salt
1 tsp white vinegar
60g potato starch
1 egg white
Aromatics and spices (B) :
5 cloves garlic, coarsely chopped
1 stalk scallion, cut into 1-inch sections
15g (1/2 oz) ginger, coarsely chopped
1 tsp Szechuan peppercorns, ground
2 dry chilies, cut into 1/2 inch sections, remove the seeds
For the sauce (C) :
3 tbsp water
1 tbsp light soy sauce
1 tbsp mushroom sauce (a.k.a. vegetarian oyster sauce)
2 tsp sugar
1/4 tsp potato starch
Instruction:
- Cut the eggplants into 1.5 inches long pieces. Mix the salt and vinegar with the eggplant and let it sits for 15 minutes. Drain and dry thoroughly with a kitchen towel.
- Coat the eggplants with eggwhite, followed by the potato starch.
- Deep-fry the eggplants with oil in moderate heat until the flesh starts to turn color. Remove and drain on a kitchen towel.
- Saute the ingredients in B with some oil over low to medium heat until aromatic.
- Mix all the ingredients in C to constitute the sauce. Add the sauce to the wok.
- Return the fried eggplants to the wok. Flash fry for 10 seconds over high heat.
- Dish out and serve immediately.
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