Kecap eggplant

By Bianca Osbourne
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  • 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 in or 1 mm) and tops (1/4 in or 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


  1. Toast rice in a small pan until slightly golden. Transfer to a spice grinder and blitz until powdered. Reserve for serving.
  2. Cut the scallion greens in half lengthwise and add to a bowl of ice water for at least 10 to 15 minutes until curled.
  3. Heat oil in a heavy pan to 300°F (150°C). Fry garlic for six to seven minutes, stirring constantly until golden brown. Drain on a lined plate and reserve for plating.
  4. Increase the oil temperature to 325°F (160°C). Fry the eggplant until tender and slightly browned, about two to three minutes.
  5. 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.
  6. 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.

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