Stir-fried Brinjals with Petai


250g brinjals
100g petai
1 tbsp dried prawns, soaked and chopped
1 tbsp preserved bean paste (tau cheong)
1 tbsp oil
1 tbsp sesame oil
Spice paste – (ground)
5 fresh red chillies, seeded
2 dried chillies, seeded
2 cloves garlic

1 tbsp oyster sauce
½-¾ tsp sugar or to taste
½ tsp pepper
½ tsp chicken stock granules
200ml water


Cut brinjals into 4cm by 2cm pieces and soak in water with a teaspoon of salt added (this is to prevent discolouration). Remove and drain well in a colander.

Heat oil and sesame oil in a wok and fry dried prawns, preserved bean paste and spice paste until fragrant.

Add brinjals and seasoning. Stir-fry well. Bring to a simmering boil until brinjals turn soft. Add petai and cook for 2-3 minutes. Dish out and serve.

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