Delicious Pickled Eggplant Braised with Galangal: A Taste of Home

Pickled eggplant braised with galangal is a rustic dish that’s rich in flavor and a staple in Vietnamese family meals across generations. The harmonious blend of the tangy pickled eggplant and the warm, aromatic galangal not only enhances the appetite but also evokes cherished childhood memories. Join “Sổ Tay Món Ăn” as we explore the simplest and most authentic recipe for this dish!

Ingredients Needed for Pickled Eggplant Braised with Galangal

To achieve the perfect pickled eggplant braised with galangal, you’ll need the following ingredients:

• Pickled eggplant: 500g (choose young, fresh, undamaged fruits)
• Galangal: 1 root (about 50g), select a mature root for maximum aroma
• Fresh chili: 2-3 peppers (depending on your heat preference)
• Shallots: 2 bulbs
• Garlic: 3 cloves
• Fish sauce: 2-3 tablespoons
• Sugar: 1-2 tablespoons
• MSG (optional): 1/2 teaspoon
• Cooking oil: 2 tablespoons
• Water: 1 small bowl (about 200ml)

Pickled eggplant and galangal

Detailed Step-by-Step Instructions

Step 1: Preparing the Ingredients

• Pickled eggplant: Rinse thoroughly, remove the stems, and soak in diluted saltwater for about 15 minutes to remove bitterness. Drain and let dry.
• Galangal: Peel, wash, and slice thinly or pound into a paste according to preference.
• Chili: Wash, and slice or finely chop.
• Shallots and garlic: Peel and mince finely.

Step 2: Sautéing Shallots, Garlic, and Galangal

• Place a pot on the stove and heat the cooking oil.
• Once the oil is hot, add the minced shallots and garlic, and sauté until fragrant.
• Add the galangal and continue to stir-fry until it releases its distinctive aroma.

Step 3: Braising the Pickled Eggplant with Galangal

• Add the prepared pickled eggplant to the pot, gently stirring to coat with oil and seasonings.
• Add fish sauce, sugar, MSG (if using), and chili to the pot.
• Pour in water to just cover the eggplant.
• Bring to a boil, then reduce to a simmer, cover, and braise gently for 20-30 minutes. Occasionally turn the eggplant to ensure even seasoning.

Step 4: Finishing and Enjoying

• Once the eggplant is tender, taste and adjust the seasoning to your preference.
• Turn off the heat, and add a sprinkle of pepper (if desired) to enhance the flavor.
• Serve the pickled eggplant braised with galangal hot with rice.

Finished pickled eggplant braised with galangal

Culinary expert Nguyen Thi Lan shares: “To ensure the pickled eggplant braised with galangal is perfect, focus on selecting the galangal. Mature, aromatic galangal will make the dish more flavorful.”

Variations to Enhance Pickled Eggplant Braised with Galangal

You can creatively adapt the pickled eggplant braised with galangal to suit your family’s taste:

• Pickled eggplant braised with galangal and pork belly: Add pork belly to the braise for added richness.
• Vegan pickled eggplant braised with galangal: Substitute fish sauce with soy sauce and use vegan ingredients like straw mushrooms and fried tofu.
• Northern-style pickled eggplant braised with galangal: Add shrimp paste for the distinctive flavor of Northern Vietnamese cuisine.

Suggestion from expert Tran Van Hung: “To make vegan pickled eggplant braised with galangal more appealing, add fried tofu or shiitake mushrooms.”

What to Serve with Pickled Eggplant Braised with Galangal?

Pickled eggplant braised with galangal pairs well with many dishes:

• Hot rice: A classic and popular combination.
• Boiled water spinach: The sweet taste of water spinach perfectly balances the rich flavor of the eggplant.
• Crab soup: A refreshing bowl of crab soup will complete the meal.
• Fried tofu: Crispy fried tofu complements the pickled eggplant braised with galangal uniquely.

Storing Pickled Eggplant Braised with Galangal

Pickled eggplant braised with galangal can be stored in the refrigerator for 2-3 days. Reheat before serving to preserve the delicious flavor as if freshly cooked.

Conclusion

With its simple and easy-to-follow recipe, pickled eggplant braised with galangal is sure to bring warmth and a taste of home to your family meals. Try it out and share your results with “Sổ Tay Món Ăn”!

Frequently Asked Questions (FAQ)

• How to choose good pickled eggplant? Select young, fresh fruits that are not bruised or damaged.
• Can I use palm sugar instead of white sugar? Yes! Palm sugar will give the dish a sweeter and more aromatic flavor.
• What can I use if I don’t have fresh galangal? You can use pre-ground galangal, but fresh galangal is the best option.