Cha Traop Dot (recipe)
| Cha Traop Dot (recipe) | |
|---|---|
| Dish | Cha Traop Dot |
| Recipe language | English |
| Adapted from | Grantourismo, from a class with Kethana Dunnet of Sugar Palm |
| Instructions | Recipe available |
| Subjects | Food & Foodways |
| Creator pages | Kethana Dunnet |
Whole eggplants softened in the oven and charred on the grill, split and topped with pork fried with fermented soybeans.
This page records one documented preparation of Cha Traop Dot, summarised from a published recipe. (Grantourismo)
Ingredients
- 2 large eggplants, such as graffiti or Sicilian
- 300 g pork mince
- 3 tbsp fermented soybeans
- 1 tbsp oyster sauce
- 1 clove garlic, minced
- 2 tbsp vegetable oil
- 5 spring onions, finely sliced, to garnish
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
Preparation
- Prick the eggplants, rub them with oil and set them on an oven rack.
- Bake at 180 C, turning every ten minutes, until softened.
- Char the whole eggplants on a barbecue until the skins blacken.
- Let them cool slightly while the pork is cooked.
- Heat the oil in a wok over medium-high heat.
- Fry the pork until coloured, then add the soybeans, oyster sauce and garlic and cook until fragrant.
- Taste and adjust the seasoning.
- Peel and halve the eggplants, open them out and spoon the pork over.
- Garnish with sliced spring onions.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.