Angkor Wat

Angkor Wat in Cambodia
the world's largest religious monument built in the 12th century
now a world heritage site
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Trobb Chien Porng Moann
Fried Egg Aubergine

Trobb Veng
Asian Aubergine

This is a simple but mouth-watering dish, which can be served on its own with 'tik trei pa-em' (sweet & sour sauce) or 'tik mteh pa-em' (sweet chilli sauce). It can also be a delicious accompaniment for other dishes such as ‘prahok ktih’ (coconut pork prahok dip) and ‘bok ampreuk’ (Battambang smoked fish dip). 


Serves 2 


Aubergine (eggplant) 1, washed, patted dry, sliced crosswise into
½ cm (¼ inch) thick discs
Large eggs 2, beaten
Salt 1 pinch
Black pepper ½ tsp
Vegetable bouillon powder 1 tsp
Vegetable oil for frying 


1 - Mix the beaten egg with salt, pepper and vegetable bouillon powder in a bowl and stir until the bouillon dissolves. Set aside. 

2 - Heat 2 tablespoons of the oil in a frying pan or skillet over medium heat until very hot. Add a few slices of the aubergine (eggplant) at a time into the egg mixture ensuring that each is well coated. Use tongs to transfer each one of them to the frying pan or skillet, and fry for about 1 minute on each side until golden brown. Drain off excess oil using kitchen paper, cover and keep warm. Repeat the process with the remaining aubergine (eggplant) topping up the oil as necessary.