Southeast Asia salsa with chill purple eggplants. 東南亞口味莎莎醬佐冰紫茄

I never touched eggplants before I had got into my husband's family. It wasn't like I didn't like it. It was because I never saw eggplants on my dining table from my original family. Therefore, I wasn't really interesting in any eggplants dishes when I was growing up, till I had got into my husband's family life. Grandma always liked to blanch the eggplants, simply drizzle some garlicky soy sauce on top, had it with porridge. Although it didn't have beautiful, bright purple color, but the flavor was kind of nice. That's how I started to taste all different eggplant dishes, and study how can I keep that eggplants vibrantly purple. Food always needs to catch people's attention first, then it would make people willing to try. Isn't it ?

It has been so many years that I am in love with that refreshing, flavorful Mexican salsa. But, I enjoy that Southeast Asia shrimp paste flavor together with tomato, pineapple and basil, with a touch of kick this year too. Then, I thought why I just combine all these ingredients together. Therefore I came out this Southeast Asia salsa with chill purple recipe, and I adore it very much. I hope that beautiful bright purple color will attract to you, and make you feel to give it a try. I always tell my kids, that you got nothing to lose. This world is infinitely. If you could accept any changes, then your life will be brilliant and wonderful !!!!

Ingredients:

1. 3 Japanese eggplants.

2. 1 tablespoons of white vinegar.

3. 1 tomato diced.

4. 1/4 purple onion diced in small pieces.

5. 1 clove of garlic grated.

6. 1 cup of fresh or can pineapple dived.

7. 1 lime juice and zest.

8. 2 tablespoon of shrimp or cribs paste.

9. A pinch of sugar.

10. 1 teaspoon of fish sauce.

11. Sriracha hot chili sauce by your own taste.

12. 1/4 cup of basil roughly chopped.

13. 1/2 cup of scallions diced.

Get a steam pot ready, pour in the water and white vinegar, set the rack on top, make sure the eggplants won't touch the bottom of water. Cover with lid then bring water to boil with high heat.

" Quickly " place the whole eggplants in the pot, then close the lid. Steam eggplants with high heat about 8-10 minutes. Don't open the lid during the cooking process, so you can keep the temperature high. When it's done, shock in the ice water ! Then, drain the eggplants, cut it to your favorite sizes. Place on the serving plates, or cover with plastic wrapper, keep it in the refrigerator cold.

*High temperatures is the first reason to keep its color stay bright. The second reason is by using acidity or alkaline to avoid the eggplants get oxidation. It's all about the white part of eggplants, that's why I cook it with whole for easy to handle.

Southeast salsa

Mix all the rest of ingredients together and let it sit in the refrigerator at least 1 hour, over night would even better.

Pour some of the Southeast style salsa on the chill eggplants. Sweet and sour from tomato and pineapple, refreshing taste from basil and the ocean flavor from the shrimp paste and fish sauce. Just give me a piece of crunchy toast, I can't get enough of this in the hot summer day. I am seriously in love with it, and couldn't wait to tell the whole world ......

在沒進入老公的家庭前, 我是從來沒踫過茄子的. 不是喜不喜歡的問題, 而是從未在我的原生家庭裏的餐桌上見過. 所以長大外出之後也不會對茄子有特別的興趣. 一直到我進入了老公家的生活. 奶奶總是喜歡燙上一盤茄子, 簡單的淋上蒜蓉醬油, 配上稀飯. 雖然沒有亮麗的紫色, 但味道還不錯! 就這樣, 我開始嘗試了各種不同的茄子料理, 也慢慢地研習該如何才能呈現出那豔麗的紫. 必竟食物還是得夠吸睛才行, 這樣才能令人期待的想嚐一嚐, 不是嗎？

連著好幾年的夏天我都愛上了那清爽又風味十足的墨西哥式莎莎醬. 但是今年很喜歡那東南亞蝦醬配上蕃茄和鳳梨和羅勒那酸酸甜甜又帶點辣的好味道, 於是便想著為何不把它們全湊在一起呢？這道東南亞莎莎醬佐冰紫茄就這麼誕生了, 而且我相當的喜愛. 希望它那驚豔的色彩能博得你的青睞. 試一試吧！我常常這樣告訴我的孩子們 ..... 你不用擔心會失去些什麼的. 世界那麼浩大, 只要你願意接受一些許的不同. 你的人生會更豐富更精彩的, !!!

材料:

1. 三條細長茄子洗淨.

2. 1 大匙白醋.

3. 1 顆蕃茄切丁.

4. 1/4顆的紫洋蔥切細丁.

5. 1 顆的蒜頭磨泥.

6. 1 杯的新鮮或是罐裝鳳梨切丁.

7. 1 顆檸檬的細碎皮屑和汁液.

8. 2 大匙的蝦醬或蟹醬.

9. 少許的糖.

10. 1 小匙的魚露.

11. 是拉差香甜辣椒醬依你的口味而定.

12. 1/4 杯的羅勒大約切一下.

13. 1/2 杯的䓤末.

備好一只蒸鍋, 注入水和白醋, 放上網架, 確認茄子不會觸及底部的水. 蓋好鍋蓋, 大火將水煮開.

迅速的放入整條的茄子入鍋, 蓋上鍋蓋. 使用大火來蒸熟茄子, 約8-10分鐘. 再烹調的過程當中勿打開鍋蓋才能維持高溫. 用大火蒸約8-10分鐘. 過程中別掀鍋蓋方能維持高溫. 煮熟後快速投入冰水中浸泡降溫. 然後瀝乾茄子, 切自己喜歡的大小尺寸, 放上盤, 蓋上保鮮膜, 冷藏.

*高溫是第一個原因令茄子保持它那鮮明的色彩. 第二個原因是使用強酸或強鹼來避免它的氧化. 氧化的部分是那白色的茄肉. 這就是為什麼我整條煮的原因, 因為比較容易處理.

東南亞口味莎莎醬

把除了茄子以外所有的材料混合一塊讓它在冰箱裡至少冷藏1小時以上, 隔夜味道更加.

倒上適量的東南亞莎莎醬在冰涼的紫茄上或是佐著入食. 蕃茄和鳳梨的酸甜, 清新的羅勒和來自海洋的蝦醬及魚露. 只要給我一塊烤土司, 在這炎熱的夏天裡我會無法自止的放入嘴裡. 我是很認真的愛上這道菜, 而且等不及想告訴全世界 .....