Recipe - Makhua Phao Song Kruang (Aubergine With Pork)

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

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/mmdja006.zip