Tested Recipe with Slight Adjustment Adapted from Jamie Jong’s Claypot Delights
2 pcs beancurd (cut into pieces)
80g petai (halved)
190g long beans (trimmed both ends and cut into sections)
150g lady’s fingers (trimmed both ends and sliced)
1 no x 246g brinjal (cut into strips)
Blended spice paste:
10 pcs shallots (peeled)
2 cloves garlic (peeled)
2 tbsp chilli boh
1 tbsp cencaluk
1 tsp toasted shrimp paste
1 tsp sugar
½ tsp salt
- Deep fry beancurd and brinjal separately, drain well.
- Heat 3 tbsp oil in claypot, fry spice paste until oil separates.
- Add in petai, long beans and lady’s finger, cover and cook over low heat for 3 mins, add ¼ cup water, then add in fried beancurd and brinjal, cook for another 3 mins, season with seasonings.
- Remove and serve.