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Making the Crispy Eggplant

  • Eggplant 75 g
  • Salt 1 g
  • Pepper
  • Wheat Flour 50 g
  • Maizena 25 g
  • Ice Water 1 g
  • Oil

Making the Spicy Bango Sauce

  1. Making the Crispy Eggplant

    1. Cut the purple eggplanthorizontally, and then you will get 4 parts of it.
    2. Marinate eggplant, with salt, pepper, then let it seep for 5 minutes.
    3. Mix flour with maizena, stir well, add some salt, and take 1/4 of to be mix with cold water.
    4. Smear the eggplant to the dry flour mix, then put into the wet flour mix (with the cold water), then put the eggplant back in the dry flour, and massage to get the crispy.
    5. Fry the eggplant in hot cooking oil, until turned brown. Set aside.
  2. Making the Spicy Bango Sauce

    1. Heat the pan, put a little oil, then saute the onions, garlic, big red chili and spring onion until fragrant.
    2. Put in Bango Soy Sauce, mix with Royco Chicken, cook with low temperature, until the sauce thickened.
  3. Preparing the Crispy Eggplant with Spicy Bango Sauce

    Put in the Crispy Eggplant, put off the stove, then serve with steamed rice.
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