• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 200g brinjals
  • 2 cloves garlic, chopped
  • 1 tbsp dried prawns, soaked and coarsely chopped
  • 2 tbsp sesame oil
  • 1 red chilli, seeded and diced
  • 5g Long Jing tea leaves
  • 100ml boiling hot water
  • Seasoning
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp chicken stock granules
  • Pinch of pepper
  • Pinch of sugar
  • Tea Eggs
  • 12 hard-boiled eggs, with shells intact
  • 15g Jasmine tea leaves
  • 5 slices tong kwai
  • 12 dried Chinese red dates
  • 1.5 litres water
  • Seasoning
  • 1 tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 25g rock sugar
  • 6 star anise
  • 3g cinnamon stick
  • 1 tbsp chicken stock granules

Instructions

  1. Steep tea leaves in boiling water for 5 minutes. Drain the tea and deep-fry the tea leaves until crispy. Retain the tea stock for use later.
  2. Cut brinjals into 5cm lengths. Soak in salted water for 1-2 minutes. Drain and pat dry with several pieces of paper kitchen towel. Sprinkle a little cornflour over and deep-fry in hot oil for a minute.
  3. Heat sesame oil in a wok and sauté garlic and dried prawns until fragrant. Add seasoning and brinjals and cook until the gravy is thick. Put in chilli and the pre-fried crispy tea leaves. Dish out and serve.
  4. For Tea Eggs:
  5. Tap the hard-boiled eggs until the shells are slightly cracked. Put aside.
  6. Bring red dates, tong kwai, tea leaves and water to the boil in a pot. Reduce the heat to low and simmer for 10-15 minutes.
  7. Pour the contents into a small crockpot. Add seasoning and cook on medium heat for 2 hours. Halfway through,add the cracked eggs and continue to cook until the flavour of the tea stock is absorbed by the eggs.
  8. Remove and shell the eggs.

You may also like

Featured Video Play Icon
20 mins 6 People

Rendang Ayam Pencen Dinner, Lunch

Ian Lau By
Featured Video Play Icon
30 mins 4 People
Featured Video Play Icon
40 mins 8 People

Mutton Roghan Josh Dinner, Lunch

Ian Lau By

Leave a Reply

Your email address will not be published. Required fields are marked *