It’s very tasty and simple to make. Just cut up some broccoli, fishballs and carrots, fry in minced garlic and oil. Add water, sugar, oyster sauce. Boil for 5 minutes, add starch solution and Chinese cooking wine to thicken.
The eggplant is not deep fried, but you’ll still need quite a bit of oil here. Heat up the pan with about a quarter of a cup of oil. Fry shallots and diced eggplant until the eggplant is no longer spongy, a dash of seasoning powder (MSG-free) and chopped chilli padi. Turn off the heat, cover and finish it off with its own latent heat.
Fish (white snapper)