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Steamed Minced Pork and
Aubergine Recipe
(Thit Lon Xay Hap Voi Ca
Tim)
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Ingredients :
Serves 4 |
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1
1/4 teaspoon
1/4 teaspoon
1/2 teaspoon
1
1
450 g
1 tablespoon
1 teaspoon
30 ml
1 tablespoon
15 ml
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Aubergine, about 350 g
Salt
Freshly ground black pepper
Vegetable oil
Small onion, thinly sliced
and coarsely chopped
Egg, lightly beaten
Minced pork
Chopped gherkin or pickles
Sugar
Nuoc Mam sauce
Cornflour
Rice wine or dry sherry
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Method :
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Peel the aubergine, slice it into pieces
about 1 cm thick and then chop into 2.5cm pieces. Sprinkle and rub with
salt and pepper and a little oil.
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Mix the onion, egg, pork, gherkin, sugar,
Nuoc Mam sauce, cornflour, rice wine and a little salt.
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Mix with a wooden spoon until the
ingredients are thoroughly mixed.
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Place the aubergine pieces at the bottom
of a bowl and pack the pork mixture on top of the aubergine so that no
vegetable shows above the surface.
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Place the bowl in a steamer over the wok
and steam vigorously for 45 minutes. If you don't have a steamer, use
the largest saucepan you have. Turn a fair sized bowl upside down and
place it in the bottom. Put the bowl upside down and place it in the
bottom.
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Put the bowl containing the pork and
aubergine on top of this and add water to halfway up the bowl containing
the pork and aubergine. Serve hot.
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A stir-fried dish is an ideal
accompaniment.
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