Brinjal Kukus (Nyonya Steamed Eggplant)

Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes

Brinjal Kukus (Nyonya Steamed Eggplant)


316g eggplant / brinjal

150g red shallots (peeled and sliced)

3 bird’s eye chillies (diced)


3 tbsp calamansi lime juice

2 tbsp light soy sauce

½ tsp salt

1 tbsp sugar

2 tbsp fried shallot oil

Preparation Instructions:

  1. Cut eggplant into long halved. Soaked in salt water for 5 minutes. Remove, drain and arranged on a steaming plate.
  2. Heat up some oil to deep-fry sliced shallots until golden and crispy. Drain and keep the shallot oil.
  3. Steamed eggplant in a preheated steamer for 10 minutes over high heat. Remove from heat and peeled the skin of the eggplant. Transfer to a serving plate and cut in sectioned.
  4. Combine all the seasoning ingredients, pour over steamed eggplant, and spoon in some shallot oil. Sprinkle with bird’s eye chillies and crispy shallots flakes. Serve hot.



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