RECIPE - CHINESE AUBERGINE STEW

October 2, 2018

We had loads of aubergines (or eggplants) that were so called 'buitenbeentjes' or misfits that weren't good enough for the regular market. So I wanted to come up with a recipe which uses at least 2 aubergines. Nearby The Hague we have a huge oriental supermarket called 'Amazing Oriental'. They have more than 20 branches in The Netherlands and they also have a webshop Here I bought the ingredients for this recipe but I am sure you can find a lot of them in your own supermarket. 

Ingredients (serves 4)

  • 400 gram cooked babi pangang or fresh pork belly. The cooked version can be found in the freezer of Amazing Oriental

  • oil

  • 400 grams chopped aubergine (1/2 cm cubes)

  • 1 onion

  • 250 grams mushrooms

  • 2 tablespoons char siu sauce

  • 1 tablespoon hoisin sauce

  • 1 tablespoon black bean sauce

  • 1 tea spoon 5 spices powder

  • 1 cup hot water 

  • 200 gram noodles

  • handful of bean sprouts

  • some chopped spring union

How to

  • Chop the babi pangang in cubes. If you use fresh pork belly you first have to blanch it for a few minutes. 

  • Put some oil in a stewing pan.

  • Add the unions, mushrooms and aubergine and fry until the golden brown.

  • Add the chopped meat and the different sauces

  • Add the 5 spices and add a cup of hot water to give it some moist.

  • Leave on a low heat for at least 1 hour. 

  • Prepare the noodles as stated on the package. 

  • Serve the stew with noodles and add some bean sprouts and spring union

 

We served them with baby paksoi stir fried with some union and hoisin sauce.

Enjoy! 

 

 

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