© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
|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.
1 tablespoon kratiem (garlic) chopped
1 tablespoon prik ki nu daeng ( red birdseye chilis), chopped
1 tablespoon kapi (fermented shrimp paste)
3 tablespoons of nam pla (fish sauce)
3 tablespoons of nam makrut (kaffir lime juice)
1 tablespoon sugar
2 tablespoon of makheua phuang
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.