Monday, 20 October 2008

Fiery Flame of Hell

What is too spicy? I defined it as when my mouth is on fire. I must admit my spicy compliance level has mellowed quite a bit since I came to UK. Tonite I have craving for fiery spicy dish. Each fiery meal is a flavorful banquet, each spicy dish is a savory treat, if ones agree. Aubergine plus chilli paste makes fantastic meal that I called fiery flames from hell.
Aubergine/Egg plant/Brinjal as most commonly known is suitable for all kind of savory dish, like in curries, spicy stir fry and etc. Hope you like this meal, calling all fanatical chilli-heads.

Spicy Aubergine

Ingredients (good for 2 persons)
  • 500 gm aubergine cut length wise 2 inches each
  • 1 chillis
  • 2 shallots coarsely sliced
  • 5 cloves garlic coarsely chopped
  • 2 tbsp pure chilli paste
  • 1 tbsp shaoxing wine/dry sherry
  • 1/2 tbsp tomato ketchup
  • 1 tbsp light soya sauce
  • 2 tbsp cooking oil
  • 1 tbsp sesame oil
  1. Steam the aubergine in a steamer for 30minutes, this is to soften the aubergine so that you reduced the amount of cooking oil used. If you do not want to steam, you have to stir fry with 5tbsp of oil instead of 3tbsp of oil eventually.
  2. In a wok, heat cooking oil+sesame oil, once hot, put in the garlic, shallot, chilli and stir fry till brown. Add in the chilli paste and stir fry for a minute.
  3. Then add in the steamed aubergine and continue to stir fry for at least 5 minutes till soft. Add in soya sauce, shaoxing wine and tomato ketchup. This add a hint of sweetness to the spicy dish.
  4. Dish up and serve with rice.
My tongue burning with flame, fiery flame of hell. Enjoy.

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