A delicious stew infused with dried shrimp powder. Heat a Dutch oven, add 3 Tbsp peanut oil, add 1/8 tsp turmeric and stir, and then sauté ½ cup minced shallots until softened (about 4 mins). Add ½ cup minced tomato and 1 tsp microplaned ginger and sauté for a few mins. Add 1 lb Asian eggplant (preferably small, round Thai eggplant) cut into ¾ inch cubes, and stir well so that all eggplant pieces are coated in the sauce. Add 1 cup of water and bring to a boil. Reduce to a strong simmer and stir in 1 tsp salt, ¾ tsp red chile oil, and 2 mounded Tbsp dried shrimp powder (we used Chinese shrimp). Simmer, half covered, for another 30 mins. Recipe from Naomi Duguid’s Burma: Rivers of Flavor https://www.amazon.com/dp/1579654134/ref=cm_sw_r_sms_api_QUHwxb06NKXZB (June 2016)
Cooking Adventures 