客家（ハッカ）料理は当然ヨンタウフー（Yong Tau Fu)だけではない。シンガポール客家料理本に面白いレシピが載っていたので作ってみた。茄子をと干しエビを炒めて最後にバジルで香り付け。調味料はシンプルに濃口醤油とごま油のみ。バジルと油で炒めて香ばしい干しエビの存在感が大きいのと、炒めた茄子のジューシーな事！シンプルな食材だが、これはとにかく旨い。なんとなくイタリアンな一品だが、ご飯とバクバクいけてしまう。不思議だ。「九層塔」はバジル。なんでこのような漢字なのかも不思議である。I came across this Hakka recipe from a book I bought in Singapore. As a foreigner, Hakka dish is somewhat of a mystery. Embarassingly, the only Hakka dish I have tasted is yong tau fu. So I was delighted to test this unique dish -stir fried eggplant with dried shrimp and basil. This does not seem like a usual Chinese flair but more Italian with eggplant and basil. Yet the addition of dried shrimp and sesame oil makes this dish truly Asian. It went really well with jasmine rice.
0 comments:
Post a Comment