Spicy fried brinjal

Prepare chili mix:
3 sun dried chilies
10 shallots
a knob of fried belachan
Pound all the above together. There will be more than sufficient so keep the rest in the freezer for future use.

Ingredients:
2 small brinjals
oil
sugar
black sauce

Method:

1. Slice the brinjal diagonally about 1 cm.
2. Oil a wok and fry till soft.
3. Saute the 1 tsp of chili mix (top) and add thick black sauce and sugar. Turn off the fire.
4. Toss in the fried brinjal. Serve hot.
   

Char Yoke

Ingredients:
A
500g lean pork (with skin and little fat also can) - "seong yoke"
1/2 piece of Nam Yue
1 tsp sesame seed oil
1 tsp of cooking rice wine
1 tsp oyster sauce
a dash of pepper

B
1 egg white
1 tbsp flour

2 pieces black fungus - slice in strips

Method:

1. Cut pork into cubes and marinate with "A" overnight.
2. When ready, mix 1 egg white with 1 tbsp of flour together with marinated pork.
   
3. Heat up a wok and some oil for frying. Fry until almost cooked.
   
4. In another kuali, add two tbsp of oil and 1 tsp garlic - fry.
   
5. Smash one piece "Nam Yue" and add to the oil to fry.
6. Add the sliced black fungus and pork.
7. Add one rice bowl of water and simmer until soft.
8. Add a squirt of dark sauce when almost ready.
9. Taste and add "Nam Yue" gravy from bottle.