This simple to prepare dish, highlights the flavours from the Cincalok which is made of fermented small shrimps. The sauce give you a balance of spiciness, sweet, sour and salty. Addition of torch ginger flower give it the fragrance, great dish to get your appetite going.
Steamed Eggplant With Cincalok – 轻蒸茄子与咸虾酱
Time: 20 minutes
100g shallots (thinly sliced)
3-5 chilli padi (chopped)
10 calamansi (juiced)
1 tbsp palm sugar
1 tbsp chopped coriander
1 tbsp torch ginger flower
Cut eggplant into 6 cm length and steam for 15 minutes. Cut them into halves and layout on a plate.
In a bowl mix cincalok, calamansi juice, chopped chilli padis, sliced shallots and palm sugar. Stir until sugar dissolves.
Drizzle sauce mixture over steamed eggplants and garnish with chopped coriander and torch ginger flower.