Stir-Fried Fragrant Brinjal with Tea Leaves
200g brinjals
2 cloves garlic, chopped
1 tbsp dried prawns, soaked and coarsely chopped
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Stir-Fried Fragrant Brinjal with Tea Leaves |
2 tbsp sesame oil
1 red chilli, seeded and diced
5g Long Jing tea leaves
100ml boiling hot water
Seasoning
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp chicken stock granules
Pinch of pepper
Pinch of sugar
Steep tea leaves in boiling water for 5 minutes. Drain the tea and deep-fry the tea leaves until crispy. Retain the tea stock for use later.
Cut brinjals into 5cm lengths. Soak in salted water for 1-2 minutes. Drain and pat dry with several pieces of paper kitchen towel. Sprinkle a little cornflour over and deep-fry in hot oil for a minute.
Heat sesame oil in a wok and sauté garlic and dried prawns until fragrant. Add seasoning and brinjals and cook until the gravy is thick. Put in chilli and the pre-fried crispy tea leaves. Dish out and serve.
Tea Eggs
12 hard-boiled eggs, with shells intact
15g Jasmine tea leaves
5 slices tong kwai
12 dried Chinese red dates
1.5 litres water
Seasoning
1 tbsp dark soy sauce
3 tbsp light soy sauce
25g rock sugar
6 star anise
3g cinnamon stick
1 tbsp chicken stock granules
Tap the hard-boiled eggs until the shells are slightly cracked. Put aside.
Bring red dates, tong kwai, tea leaves and water to the boil in a pot. Reduce the heat to low and simmer for 10-15 minutes.
Pour the contents into a small crockpot. Add seasoning and cook on medium heat for 2 hours. Halfway through,add the cracked eggs and continue to cook until the flavour of the tea stock is absorbed by the eggs.
Remove and shell the eggs.
