This is such a simple dish I was contemplating if it should be posted at all. But It is so delicious and I know I will make my vegetarian friends quite happy. This is one of my favourite childhood dishes, many different vegetables are simply blanched and dress with the same dressing. Try it with coz lettuce, bokchoy, kailan or even broccoli.
Another good week in term of blogging as my blogger friends continue to trust me with my recipes, thank you guys....
My friend and a fellow Malaysian in Bangkok Ija from Arah tried out 3 recipes this week;
Taiwanese beef noodles, Cold tofu with crispy garlic and dried shrimps and Crumbed boxing chicken
Another Malaysian friend in Nagoya, Hana from Hana's family tried my Curry laksa
P.S I won't have access to a computer for the next few days but regular post will be posted soon.Another good week in term of blogging as my blogger friends continue to trust me with my recipes, thank you guys....
My friend and a fellow Malaysian in Bangkok Ija from Arah tried out 3 recipes this week;
Taiwanese beef noodles, Cold tofu with crispy garlic and dried shrimps and Crumbed boxing chicken
Another Malaysian friend in Nagoya, Hana from Hana's family tried my Curry laksa
serves 4 as part of a Chinese meal
you'll need;
1 kg of Asian eggplants
4 tbs of garlic oil
3 tbs of oyster or mushroom sauce for a vegetarian version
2 tbs of light soy
1 tbs of sugar
pepper to taste
I always have a bowl of this on standby.
Prepare the dressing.
Cook eggplants til tender then drain and cool slightly.
Peel of the skin and mash it lightly with a fork to produce long silky strands.
Arrange eggplants on a plate and pour the dressing over.
Sprinkle with some chopped spring onions.
A delicious vegetarian side dish is ready. Serve it immediately as part of a Chinese meal.
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