It’s really inexpensive and easy to cook. Grab some lettuce stems (found in Sheng Siong or Ang Mo supermarkets) shave off the skin, then cut into coin-sized pieces. Fry with garlic and your favourite seasoning. It can be cooked with a gravy or fried dry.
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.