Steamed Eggplant With Cincalok

20 minutes



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.

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Adjust Servings
400g eggplants
100g shallots (thinly sliced)
3-5chilli padi (chopped)
10calamansi (juiced)
50g cincalok
1tbsp palm sugar
1tbsp chopped coriander
1tbsp torch ginger flower



Cut eggplant into 6 cm length and steam for 15 minutes. Cut them into halves and layout on a plate.
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In a bowl mix cincalok, calamansi juice, chopped chilli padis, sliced shallots and palm sugar. Stir until sugar dissolves.
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Drizzle sauce mixture over steamed eggplants and garnish with chopped coriander and torch ginger flower.
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