Chinese Cuisine

Eggplant With Garlic Minced Beef


This is a memorable dish that my mom would often cook for us when I was a kid. However she would use pork instead of beef. It is a very simple dish yet incredibly flavourful. It easily became one of my favourite dishes and is now my children’s favourite too!


  • 2 big eggplants
  • 350 grams of minced beef
  • 4 TBS minced garlic (you can add more for more garlicky flavour)
  • 1 TBS of oyster Sauce
  • 1 TSP of cooking wine
  • 3 TBS of soy sauce ( I prefer FENGHE JiangQing soy sauce as it gives a more distinct umami flavour to my dishes. Another alternative with would be Knor seasoning or Maggi seasoning soy sauce)

Note: I am using baking spoons to measure


  • Spring onion

First, boil your eggplants in rapid boiling water until they become tender. When boiling ensure that your eggplants are fully submerged, this will prevent it from oxidising which causes it to darken in colour. I use a weighted bowl to hold down the eggplants as they boil so that they don’t float. After boiling, set aside the eggplant. (Check below for other method that I just found out today, using my ninja grill )

Prepare your heated non stick wok. Drizzle 2 Tbs of oil and stir fry the garlic till fragrant. Add in the beef, stir fry the beef , breaking up it into bits. Stir fry until it was about 80 percent cook, add in2 tbs soy sauce and oyster sauce. Sauté until cooked then set it aside.

Using the same wok, drizzle 3 TBS of oil, lay all your eggplants flat onto the wok. Then evenly spread out your minced beef over your eggplant, pour your beaten egg on top, drizzle the last tbs of soy sauce over the egg. Cover your wok for about 2-3 minutes until the eggs are set. Garnish some chopped spring onions

Now your dish is ready to be served with a generous serving steaming white rice! Enjoy!

Note : Another method that I found is using my Ninja food grill. I preheated it at 265 degree celsius. Spray oil on the rack, lay the eggplant , skin up, spray some oil on the skin , then grill it for about 4-5 minutes. Adjust accordingly base on the size of your eggplant. You just need to grill it until soften. Easy Peasy =)

Chinese Pork Chop

I rarely cook pork chop for myself because I don’t particularly like the pounding process to tenderise the meat. It makes my arm sore. Plus the splattered mess made by this, no matter how much I try to reduce it, is still quite a hassle to handle. Nevertheless, if my children love it, i’ll be more than happy to make it for them.

Ingredients for the marinate

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 Tbs lemon juice
  • 1 Tbs minced garlic

This recipe is good for marinating four pieces of pork chop.

Firstly, place all the ingredients in a bowl and mix them thoroughly. This will be your marinating sauce. Then coat it on the pork chop, ensuring the sauce is coated on each piece completely. Next we let the sauce set in by leaving it in the fridge it for at least two hours.

Afterwards, here comes the fun part, grilling! For this it’s best to use a grilled pan.Set your flame to medium and drizzle a bit of oil on the pan. Then once the oil is hot, grill your pork chops for about 3-4 minutes on each side. Personally, I prefer a my pork chop slightly charred to really bring out that grilled goodness. For this, I just grill it for a little bit longer.
And voila! Just like that, a simple and absolutely mouthwatering dish sure to impress your whole family, I know mine did!


1 27 28