SMOKED EGGPLANT SALAD
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.
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.
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.