Aubergine 300 g (about 2), glass noodles 4 bundles, minced pork 200 g
Seasoning:
Soy sauce 2 tbsp, sugar 1 tbsp, chilli bean paste 2 tbsp, Cheng Chi shallot sauce 2 tbsp, water 350–450 g
Thai basil 15 g
Method:
1. Cut the aubergines into lengths, then quarter them.
2. Blanch them in oil at 130°C for about 60 seconds, then lift out and set aside.
3. Soak the glass noodles, cut them in half, and after 3 minutes drain and set aside.
4. Heat a little oil in a wok and break up the minced pork.
5. Add the sugar and stir for a while.
6. Add the soy sauce and chilli bean paste and stir until evenly mixed.
7. Stir in the Cheng Chi shallot sauce.
8. Add the aubergine and stir for a while.
9. Add the glass noodles and stir until evenly coloured.
10. Add the water a little at a time over a medium-low heat, stirring, until the liquid has gone. (Because the noodles were only soaked briefly, they will drink it quickly.)
11. Add the Thai basil leaves, stir briefly, and take the pan off the heat.
This also works as a clay pot dish: tip it into a clay pot, add a little water and let it braise for a while, and the flavour goes deeper still.