Kecap Eggplant

Yield: 4-6 servings

Ingredients:

• 4 tablespoons (60 ml) short-grain white rice
• 4 scallions, greens/whites separated
• Ice water
• Oil, for frying
• 5 garlic cloves, sliced
• 6 Thai eggplants, shave off bottoms (1/16 inch/1 mm) and tops (1/4 inch/5 mm)
• 1/3 cup (80 ml) kecap manis (sweet soy sauce)
• 1 inch (2.5 cm) piece ginger, bruised
• 1 teaspoon (5 ml) cornstarch, combined with 1 tablespoon (15 ml) cold water to make a slurry

Method:

Toast rice in a small pan until slightly golden. Transfer to a spice grinder and blitz until powdered. Reserve for serving.

Cut the scallion greens in half lengthwise and add to a bowl of ice water for at least 10-15 minutes until curled.

Heat oil in a heavy pan to 300 F (150 C). Fry garlic 6-7 minutes, stirring constantly, until golden brown. Drain on a lined plate and reserve for plating.

Increase the oil temperature to 325 F (160 C). Fry the eggplant until tender and slightly browned, about 2-3 minutes.

In a small pan over medium heat, combine the scallion whites (rough chopped), ginger, and kecap manis, and bring to a simmer. Thicken with slurry and remove from heat. Keep warm. Remove and discard solids before serving.

Sprinkle toasted rice flour on a plate. Place fried eggplant over rice powder, cover with kecap manis mixture. Garnish with green scallion curls and garlic chips.