| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Thai |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Kratiem (garlic) chopped |
| 1 |
tb |
Prik ki nu daeng ( red Birdseye chilis); chopped |
| 1 |
tb |
Kapi (fermented shrimp paste) |
| 3 |
tb |
Nam pla (fish sauce) |
| 3 |
tb |
Nam makrut (Kaffir lime juice) |
| 1 |
tb |
Sugar |
| 2 |
tb |
Makheua phuang (small Thai eggplant) |
INSTRUCTIONS
Date: Fri, 10 May 1996 10:36:43 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
This is the staple dipping sauce eaten with almost anything, and almost
universally added to the table setting of any but the most casual dinner.
It is traditionally the one dish, other than desserts, cooked by the
mistress of the house, as opposed to the servants, and is often extremely
intricate in its preparation. There are probably as many recipes as there
are Thai women, and this is but one example.
The eggplants used - makheua phuang are very small - the size of green
garden peas, and are often added to curries as a crisp morsel that pops in
the mouth.
You could substitute the golf ball sized makheua pro, but the best
alternative to the real thing is probably to omit them.
In a wok, lightly fry the shrimp paste until aromatic.
Crush all the ingredients in a mortar and pestle or food processor, except
the makheua phuang which is coarsely chopped and added to the paste after
mixing it.
Serve with vegetable cruditees, or other dishes.
CHILE-HEADS DIGEST V2 #316
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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