u don't like to be wild?? :smile_40:

any specific recommendations?? :smile_41:

btw chef.. loosely followed your recipe with 魚香茄子 and made it last thursday.... not too bad at all (for making it the first time)...... :smile_40:

Not too bad ....is it a compliement?
Added any mushrooms?

I guess the hardest part is to deal with the eggplant

Do you have it without skin or with skin
With skin, the texture is difficult to handle
Without skin, you then have to focus the hardness of the eggplant and make the slice of eggplant larger as it shrinks a lot without skin

Bring some minced garlic for the ground pork , even better but i always omit that

[ 本帖最後由 chefung 於 2009-6-30 03:38 PM 編輯 ]

link?

NO, i just read all of them XD

the on in discuss...?

i hard broiled the eggplant (with skins) for a good couple minutes first, then drain it in a sieve while i cook the minced pork

no mushroom... on top of just chili oil, added some 鮮辣椒仔 as well tho

turned out to be a little too 林... but i'm fine with that.. better than too raw/chewy/plasticy

i remember back in the days of newsgroup... the joke group was called 粥谷.......
oh.. memory lanes......

i dun hv afternoon nap today, n i stay up late everynite