In­stead of tak­ing its cue from Nanyang Teochew cui­sine, which is the va­ri­ety that’s preva­lent in Sin­ga­pore, this salad is in­spired by the Burmese Teochew ren­di­tion, which has an ex­plo­sion of flavours. Burmese Teochews typ­i­cally use their lo­cal co­rian­der, whose dis­tinct cit­rusy and pun­gent punch cuts through the dish.

Pair with: The Yel­low Van Pale Ale, which is light-bod­ied and smooth, with a faint fruiti­ness and the bit­ter­ness of cit­rus pith.

Serves 1

Prep time 15 min­utes + overnight for seafood sauce

Cook time 1 hour

seafood sauce 150ml light shoyu 30g bonito flakes 1 tsp brown sugar

» Mix light shoyu evenly with bonito flakes and brown sugar, then al­low to sit overnight be­fore us­ing.

flat fish pow­der

300g sole fish or Lo­tia (Bom­bay duck)

» Place sole fish or Lo­tia in an oven at 120°C and toast un­til crunchy, about 30-45 min­utes.

» Blend sole fish or Lo­tia into a pow­der.

smoked egg­plant

1 In­dian egg­plant

1 tbsp seafood sauce

1 tsp beer vine­gar or black rice vine­gar, as de­sired

1 pinch of crushed kampot pepper 1 tsp fried shal­lots

1 bulb of fresh shal­lot, sliced 3 stalks of co­rian­der, chopped 3 stalks of spring onions, chopped chilli oil se­same oil sakura ebi, as de­sired chilli padi, as de­sired

» Wrap In­dian egg­plant in alu­minium foil and place di­rectly on char­coal and cook un­til soft to the touch, about 6-8 min­utes. It’s nor­mal for the skin to be slightly charred.

» Slice egg­plants into halves and make deep in­ci­sions into the flesh, but make sure not to cut through the skin.

» Pipe seafood sauce into the in­ci­sions and driz­zle beer vine­gar over the egg­plants. » Sprin­kle gen­er­ous amounts of flat fish pow­der over the egg­plants, then top with kampot pep­pers, fried shal­lots, fresh shal­lots, co­rian­der and spring onions. » Driz­zle chilli oil and se­same oil over the egg­plants, sprin­kle sakura ebi and chilli padi, then serve.

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