This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
Japanese eggplant are my favourite because they are practically seedless. It's only recently that this type of eggplant is being stocked at our local supermarket. Hubby usually does our regular grocery shopping, but it's my pleasure to shop at the Asian markets. We have Indian, Bangladeshi, Vietnamese, Chinese and Korean markets within 5 miles of our home. Each market has something different and unique to offer foodies like me, like these Korean fried anchovies.
Korean Fried Anchovies
The anchovies are fried with chili powder and packed in oil. Stir-fried eggplant takes on a whole new flavour when they are cooked with anchovies. The dish could be cooked until dry and served with hot rice.
Dry Fried Eggplant & Anchovies
A slight twist was introduced today to add a cup of coconut milk to the pan just before removing from the heat. This left a little gravy that is always welcome when anything is eaten with rice.