Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Cut eggplant into 3 cm segments, then halve them. Dice capsicum (half for 2 servings / whole for 4 servings / 1.5 for 6 servings) and finely mince Thai chilli, shallots and garlic.

Make a slurry by mixing potato starch with water (50 ml for 2 servings / 100 ml for 4 servings / 150 ml for 6 servings).

Heat vegetable oil (4 tbsp for 2 servings / 6 tbsp for 4 servings / 8 for 6 servings) in a wok or large frying pan over high heat. Add eggplant and stir-fry for approximately 5 minutes or until slightly charred yet firm.

Remove and set aside.

Tip: Avoid overcrowding the pan. For larger serving sizes, cook in batches if needed to ensure each piece gets evenly cooked and nicely charred.

In the same wok, sauté chilli and garlic until fragrant. Add minced pork and cook on high heat until lightly browned.

Stir in half of the Ahh Maa Eggplant Sauce, allowing the pork to absorb the flavours.

Add shallots and capsicum, cooking for 5 minutes.

Pour in the remaining Ahh Maa Eggplant Sauce and chicken stock, then return eggplant to the wok. Let everything simmer until well combined.

Stir in the starch slurry and continue simmering until the sauce turns glossy and coats the ingredients evenly.

Taste and adjust with salt as needed. Slice spring onions and set aside.

Plate the eggplant and pork alongside steamed rice, then garnish with spring onions.

Serve hot and enjoy!