An asian stir fry recipe: wok fried eggplant seasoned with soy sauce, tomato and lime zest.
Here I am, #balicooking.
After the cooking class in Ubud (learn more in my Bali guide), the market tour and a lot of grocery shopping, I am ready to cook like a Balinese.
Well… almost, cause there are a few ingredients I couldn’t find (or bring from Indonesia):
Galangal; kencur; kaffir limes (and leaves); shrimp paste (substituted with soy sauce, in smaller portions); pandan leaves; and kecap manis (which is easy to diy: equal parts of soy sauce and coconut sugar, brought to a boil).
an Asian stir fry recipe
tuwung goreng aka balinese wok stir fried eggplant recipe
- 2 small eggplant
- 3 tablespoons sesame seeds oil cold pressed
- 1 shallot
- 1 garlic clove
- 1 red chili pepper
- 1/2 tomato or 6-7 cherry tomatoes
- zest of 1 lime + more to garnish
- 1 tablespoon tamari sauce or soy sauce
- 1 teaspoon brown cane sugar
- sea salt
Peel and coarsely chop eggplant. Sprinkle them with 1/2 a teaspoon of sea salt. Set aside.
Bring tamari sauce and brown sugar to a boil in a small pot, and set aside.
Peel and crash the garlic clove. Peel and finely chop the shallot. Finely dice the tomato.
Grate the lime zest.
Heat the oil in a wok. Brown garlic, shallot and chili.
Remove garlic and chili and add the eggplant, the tomato and the lime zest.
Stir and cook, over medium heat, stirring now and then, until the eggplant are completely done (5-7 minutes). Add water if it gets too dry (a few splashes).
Add the tamari/sugar sauce (= kecap manis) and mix well.
Remove from heat, serve hot or cold, sprinkled with lime zest.
enjoy bali cooking