Name: Aubergine with Pork and Prawns - Makhua Phao Song Kruang
Ingredients: Stephen Ceideburg; 4 lg Aubergines (eggplants); 5 oz Pork, minced or ground; 7 oz Prawns (shrimp), shelled; 1/2 ts Pepper; 3 Shallots, chopped; 1 tb Oil; 4 Cloves garlic, crushed; 1 tb Vinegar; 1 tb Fish sauce (Nam Pla); 2 tb Fermented soya beans; 1 ts Sugar; Red Bell Pepper Or:; 3 Red Chines

The Word became flesh! God became human! The invisible became visible! The untouchable became touchable! Eternal life experienced temporal death! The transcendent one descended and drew near! The unlimited became limited! The infinite became finite! The immutable became mutable! The unbreakable became fragile! Spirit became matter! Eternity entered time! The independent became dependent! The almighty became weak! The loved became hated! The exalted was humbled! Glory was subjected to shame! Fame turned into obscurity! From inexpressible joy to tears of unimaginable grief! From a throne to a cross! From ruler to being ruled! From power to weakness!

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Eggs, Grains	Thai	Thai, Pork, Seafood	6	Servings

INGREDIENTS

		Stephen Ceideburg
4	lg	Aubergines (eggplants)
5	oz	Pork, minced or ground
7	oz	Prawns (shrimp), shelled
1/2	ts	Pepper
3		Shallots, chopped
1	tb	Oil
4		Cloves garlic, crushed
1	tb	Vinegar
1	tb	Fish sauce (Nam Pla)
2	tb	Fermented soya beans
1	ts	Sugar
		Red Bell Pepper Or:
3		Red Chines

INSTRUCTIONS

Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas
Mark 8) or barbecue them directly over strong heat until the skins are
burnt.
Toss the aubergines into cold water then peel and cut them into large
pieces. Place the pieces in a serving dish.
Mix the pork and prawns together. Add pepper to taste and put aside.
Saute the shallots in the oil, Remove the shallots and drain them, using
the oil remaining in the pan to saute the garlic. When the garlic is golden
brown, add the pork and prawn mixture and saute for a few minutes over
medium heat.
Add the vinegar, fish sauce, soya beans and sugar and mix in well; cover
and cook for a few minutes.
Top the aubergine pieces with the pork and prawn mixture, and sprinkle with
the sugar.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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