Steamed Eggplant With Cincalok

Gourds
Mains

Easy Level:

Cook Time:

Servings:

4

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.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
eggplants
0.00
g
g
eggplants
0.00
g
g
shallots (thinly sliced)
0.00
g
g
shallots (thinly sliced)
0.00
chilli
chilli
padi (chopped)
0.00
chilli
chilli
padi (chopped)
0.00
calamansi
calamansi
(juiced)
0.00
calamansi
calamansi
(juiced)
0.00
g
g
cincalok
0.00
g
g
cincalok
0.00
tbsp
tbsp
palm sugar
0.00
tbsp
tbsp
palm sugar
0.00
tbsp
tbsp
chopped coriander
0.00
tbsp
tbsp
chopped coriander
0.00
tbsp
tbsp
torch ginger flower
0.00
tbsp
tbsp
torch ginger flower

Steps

1

Cut eggplant into 6 cm length and steam for 15 minutes. Cut them into halves and layout on a plate.
Cut eggplant into 6 cm length and steam for 15 minutes. Cut them into halves and layout on a plate.
Mark as completed

2

In a bowl mix cincalok, calamansi juice, chopped chilli padis, sliced shallots and palm sugar. Stir until sugar dissolves.
In a bowl mix cincalok, calamansi juice, chopped chilli padis, sliced shallots and palm sugar. Stir until sugar dissolves.
Mark as completed

3

Drizzle sauce mixture over steamed eggplants and garnish with chopped coriander and torch ginger flower.
Drizzle sauce mixture over steamed eggplants and garnish with chopped coriander and torch ginger flower.
Mark as completed

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