Ingredients.
- 2 egg plants (cut into wedges).
- 1 tofu (cut into large cubes).
- 200 grams of pork belly (cut into large pieces).
- 3 cloves of garlic (finely chopped).
- 1 shallot (finely chopped).
- 1 tumeric (finely chopped).
- Fermented rice (mix well with a little of water-filtered and keep the liquid).
- Piper lolot (chiffonade), perilla leaf (chiffonade).
- Salt, pork stock powder, sugar, fish sauce, , vegetable oil and chilli.
Instructions.
- Soak the egg plant with salt and water for about 10 minutes.
- Marinade the pork with 1 teaspoon of pork stock powder for about 3 minutes. Then heat vegetable oil in the frying-pan, and fry the pork until golden. Set aside.
- Heat vegetable oil in the frying-pan, add tofu and deep fry on the both side until golden. Set aside.
- Heat leftover oil in the frying-pan over medium heat, add garlic and fry well until fragrant. Add soaked egg plant, add salt and sugar to taste.
- Heat oil in the saucepan, add tumeric and shallot, stir-fry well for a minute, add pork and egg plant. Stir-fry well until soft. Add salt and fermented rice liquid to taste. Then add tofu and 250mls of water and simmer for about 30 minutes. About 5 minutes before finished, add fish sauce to taste.
- Sprinkle piper lolot and perilla leaf on top.
- Serve hot with rice noodles or cooked rice with chilli and fish sauce.
And done, hope you enjoy!
how creative are you 🎓🎓
That recipe looks very good
Very interesting recipe. It is necessary to prepare. Thank you!
it's look so good...
Eggplants are my favorire vegetale and my girlfriend loves tofu in every way! So, I will cook it because I have never tried these mixture of flavoure before.
Very good @anbpt