Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 6 g dried shrimp (soaked, chopped)6g
Vegetables· 4
- 160 g brinjal (cut in batons)160g
- 8 g red chili (sliced)8g
- 6 g garlic (minced)6g
- 1 lemongrass stalk (bruised)(optional)5g
Sauces· 1
- 40 g lite coconut milk40g
Spices· 2
- 2 g turmeric powder (½ tsp)(staple)2g
- pinch of salt(staple)2g
Cut the brinjal into batons and soak in lightly salted water; soak the chopped dried shrimp in warm water for 5 min.
Why? Brinjal browns the moment it's cut; a salt-water soak stops the discolouring and firms the cut surface so it doesn't drink up too much gravy at once.Tip: Drain the brinjal well before it hits the pan to avoid spattering.
Next up:In a dry non-stick pan over low heat, toast the dried shrimp first, then add the garlic, lemongrass, red chili and turmeric and fry 2 min until fragrant.
In a dry non-stick pan over low heat, toast the dried shrimp first, then add the garlic, lemongrass, red chili and turmeric and fry 2 min until fragrant.
Why? Toasting the dried shrimp doubles its umami, and that natural savouriness carries the whole pot — so you don't need extra oil or coconut milk to build flavour.Tip: Keep the heat low — turmeric turns bitter if it scorches; move on as soon as it smells fragrant.
Next up:Add the brinjal and 4 tbsp water, cover and simmer 6 min until soft, then pour in the lite coconut milk and salt and cook gently 2 min until slightly thickened; turn off the heat.
Add the brinjal and 4 tbsp water, cover and simmer 6 min until soft, then pour in the lite coconut milk and salt and cook gently 2 min until slightly thickened; turn off the heat.
Why? Softening the brinjal in water first and adding coconut milk only at the end means it needs just a short cook to turn silky — long boiling splits the coconut milk and needlessly adds fatty calories.Watch out: Don't let the coconut milk come to a rolling boil — it will split, muddying the gravy and turning it greasy.Next up:Serve over half a bowl of brown rice while hot, letting the golden gravy coat the silky brinjal.
Serve over half a bowl of brown rice while hot, letting the golden gravy coat the silky brinjal.
Why? Brinjal is high in fibre and soaks up the gravy, so a small portion of brown rice is filling enough — no need for a big bowl of white rice to feel satisfied.Tip: For extra savour, hold back a few whole dried shrimp to scatter on top.