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- macroclimate
- Posts: 618
- Joined: Wed Jan 23, 2008 7:20 am
- Location: seattle
oh. duh. again with the tard. 
theres this method that you can do to make eggplant more cookable and less bitter ... i think its something like you cover it in salt, put in a strainer above a bowl, then lay a cloth over it and put something heavy on top like a bunch of books....let sit for hours. squeezes out the juices. i think its standard eggplant stuff. i never do it tho bc who has time for that. also bc juicies are healthies.

theres this method that you can do to make eggplant more cookable and less bitter ... i think its something like you cover it in salt, put in a strainer above a bowl, then lay a cloth over it and put something heavy on top like a bunch of books....let sit for hours. squeezes out the juices. i think its standard eggplant stuff. i never do it tho bc who has time for that. also bc juicies are healthies.
=^_^=
- macroclimate
- Posts: 618
- Joined: Wed Jan 23, 2008 7:20 am
- Location: seattle
Here is my favorite eggplant recipe, another Chinese staple.
Eggplant with Yu-Xiang Sauce
Serves: 4 Servings
Ingredients:
1 -(up to)
2 lg Eggplants -or-
4 -(up to)
8 sm Asian-type eggplants;
-about 1 pound
2 Green onions
2 -(up to)
3 tb Finely chopped fresh ginger
3 -(up to)
5 tb Finely chopped garlic (a
-handful is the right
-attitude here)
1 tb Hot bean sauce; or more
Instructions:
---------------------------------SEASONINGS---------------------------------
2 tb Soy sauce
1 ts Salt
1 ts Sugar
1/2 c water
2 ts Sesame oil
1 tb Cornstarch (cornflour) mixed
------------------------------------WITH------------------------------------
2 tb Water
3/4 c Oil; about
Eggplant with Yu-xiang Sauce (Yu-xiang qie-zi)
This eggplant recipe is one of the best of all Szechwanese dishes. It is
also very inexpensive when eggplant is in season. Somewhat hot, this dish
tastes best when the garlic is literally overpowering. If you don't peel
the eggplant, the color of this dish will be purplish.
To PREPARE:
1. If you like the taste and texture of eggplant skin, just wash them and
slice into little finger size pieces. If not peel them first. [A potato
peeler works well -CB] Salt lightly, then pat dry 5-10 m later.
2. Chop green onion into small pieces. Chop
ginger and garlic as finely as possible.
3. Mix the 4 seasoning components in a small bowl.
To COOK:
1. Heat 0.5 cup of oil in wok until very hot. Add eggplant and then turn
heat down to medium. Cook stirring frequently until the eggplant strips
have become soft and moist looking. Add oil during cooking as necessary.
Remove from wok using slotted spoon and press out excess oil with spoon or
spatula. [Or don't bother -CB] You can do this ahead of time.
2. Heat 3 T of oil in the wok until very hot. Add ginger garlic and hot bean sauce. Cook until red color of hot bean sauce
is absorbed. Add SEASONINGS, stir briefly, then add eggplant strips.
3. Cook until the liquid begins to disappear. Add green onion and sesame
oil. Stir and add cornstarch mixture to thicken. When the sauce has
thickened and begins to adhere to the eggplant strips, remove to a warmed
serving dish and serve hot. [Looks nice with "hairs" of shredded red pepper
on top-CB]
Eggplant with Yu-Xiang Sauce
Serves: 4 Servings
Ingredients:
1 -(up to)
2 lg Eggplants -or-
4 -(up to)
8 sm Asian-type eggplants;
-about 1 pound
2 Green onions
2 -(up to)
3 tb Finely chopped fresh ginger
3 -(up to)
5 tb Finely chopped garlic (a
-handful is the right
-attitude here)
1 tb Hot bean sauce; or more
Instructions:
---------------------------------SEASONINGS---------------------------------
2 tb Soy sauce
1 ts Salt
1 ts Sugar
1/2 c water
2 ts Sesame oil
1 tb Cornstarch (cornflour) mixed
------------------------------------WITH------------------------------------
2 tb Water
3/4 c Oil; about
Eggplant with Yu-xiang Sauce (Yu-xiang qie-zi)
This eggplant recipe is one of the best of all Szechwanese dishes. It is
also very inexpensive when eggplant is in season. Somewhat hot, this dish
tastes best when the garlic is literally overpowering. If you don't peel
the eggplant, the color of this dish will be purplish.
To PREPARE:
1. If you like the taste and texture of eggplant skin, just wash them and
slice into little finger size pieces. If not peel them first. [A potato
peeler works well -CB] Salt lightly, then pat dry 5-10 m later.
2. Chop green onion into small pieces. Chop
ginger and garlic as finely as possible.
3. Mix the 4 seasoning components in a small bowl.
To COOK:
1. Heat 0.5 cup of oil in wok until very hot. Add eggplant and then turn
heat down to medium. Cook stirring frequently until the eggplant strips
have become soft and moist looking. Add oil during cooking as necessary.
Remove from wok using slotted spoon and press out excess oil with spoon or
spatula. [Or don't bother -CB] You can do this ahead of time.
2. Heat 3 T of oil in the wok until very hot. Add ginger garlic and hot bean sauce. Cook until red color of hot bean sauce
is absorbed. Add SEASONINGS, stir briefly, then add eggplant strips.
3. Cook until the liquid begins to disappear. Add green onion and sesame
oil. Stir and add cornstarch mixture to thicken. When the sauce has
thickened and begins to adhere to the eggplant strips, remove to a warmed
serving dish and serve hot. [Looks nice with "hairs" of shredded red pepper
on top-CB]
- macroclimate
- Posts: 618
- Joined: Wed Jan 23, 2008 7:20 am
- Location: seattle
- macroclimate
- Posts: 618
- Joined: Wed Jan 23, 2008 7:20 am
- Location: seattle
I <3 tofu
They have the nicest Thai lunch place in here where they tofu in spicy nut sauce. The owner is so great, that I can't count how many times I got complimentary huge spring rolls.
Here is some quick soup, one of my favourites:
Chop couple of onions, fry slightly in your kettle. Stir in red curry paste. Add some garlic too, if you like. Add half a liter (about 4,5 cups) of boiling water, two veggie cubes, 1/4 liter (1 cup) of rinsed red lentils, a can or two of chopped tomatoes. Wait for the lentils to cook, stirring occasionally (about 20 minutes?) When that's done, add a can of coconut milk. Soup should come up nicely thick, sweet 'n spicy. Enjoy!
They have the nicest Thai lunch place in here where they tofu in spicy nut sauce. The owner is so great, that I can't count how many times I got complimentary huge spring rolls.
Here is some quick soup, one of my favourites:
Chop couple of onions, fry slightly in your kettle. Stir in red curry paste. Add some garlic too, if you like. Add half a liter (about 4,5 cups) of boiling water, two veggie cubes, 1/4 liter (1 cup) of rinsed red lentils, a can or two of chopped tomatoes. Wait for the lentils to cook, stirring occasionally (about 20 minutes?) When that's done, add a can of coconut milk. Soup should come up nicely thick, sweet 'n spicy. Enjoy!
Um.. sorry for my english 
What I meant, is that you fry it in the bottom of the pot you make the soup in. So you can put the water straight onto. And that you fry it a bit, then add curry paste and then fry a little bit more.
edit: had no idea that there's a difference between kettle and pot. Blame my english teacher

What I meant, is that you fry it in the bottom of the pot you make the soup in. So you can put the water straight onto. And that you fry it a bit, then add curry paste and then fry a little bit more.
edit: had no idea that there's a difference between kettle and pot. Blame my english teacher

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