Friday, June 17, 2011
Fried eggplant with chicken floss
300gm eggplant/brinjals( cut into strips)
4 spoonful cornflour+ pinch of salt and pepper
chicken floss/pork floss
1/2 tbsp sugar
pinch of salt
1.Toss the brinjal all over cornflour and deep fry them until the brinjals turn slightly brown and crispy.
2. Remove them from wok and set aside. Saute garlic and return the brinjals to wok and add in sugar and
salt. Just give a quick toss orherwise the brinjals will turn soft. Dish up and lastly put on the chicken or pork floss.
Will be submitting this to Muhibbah Malaysian Monday event hosted by 3 hungry tummies.