1 stephen ceideburg
1 medium eggplant
1 tbsp oil
1 garlic clove, chopped
1/2 cup finely ground pork
1 fresh red chile, seeds and veins re, moved, minced
1 tbsp soy sauce
1/2 tsp fish sauce
1/2 tsp mild chili powder
1 tbsp sugar
1/2 cup chicken stock
1/2 cup water
2 tbsp spicy lime sauce
1/2 cup raw shrimp, peeled and chopped
1 salt, pepper
1 garnishes: fresh coriander, sliced, green onions
1 spicy lime sauce:
2 garlic cloves, peeled
1 or 2 red chiles, stems, seeds and v, eins removed
1/2 cup water
2 tbsp fish sauce
1 juice of 1 medium lime
3 tbsp sugar
1 shredded carrot, for garnish
Directions
Preheat oven to 450 degrees F. Puncture eggplant in a few places with
a fork or skewer. Bake on a sheet pan until soft, about 15 minutes.
Set aside and let cool slightly, then peel and split lengthwise into
strips about 1 inch thick.'
Heat oil in a wok or saucepan over medium heat. Add garlic and cook
until lightly browned. Add pork, chile, soy sauce, fish sauce, chili
powder and sugar; cook, stirring, until meat loses its raw color. Add
stock and water and bring to a boil. Add lime sauce, shrimp and
eggplant; simmer until shrimp are done. Season with salt and pepper.
Transfer eggplant pieces to a serving dish and top with pork mixture.
Garnish with coriander and green onions.
Spicy Lime Sauce: Combine garlic, chiles and the water in a blender
or food processor and liquefy. Combine fish sauce, lime juice, sugar
and chile-garlic mixture in a small bowl. Stir to dissolve sugar. If
using sauce by itself, add a bit of shredded carrot for garnish.
Makes 1 scant cup. PER SERVING: 175 calories, 10 g protein, 11 g
carbohydrate, 10 g fat (3 g saturated), 42 mg cholesterol, 418 mg
sodium, 3 g fiber.
From Jay Harlow's "Southeast Asian Cooking." From an article by Joyce
Jue in The San Francisco Chronicle, 9/4/91.
Servings: 1 servings
Cambodian Eggplant With Pork & Shrimp Recipe brought to you by Recipe Ideas
Categories: Eggplant; Fish; Meat; Pork; Seafood
The History of Recipes
Historians have tracked the existance of recipes back into the distant past, in truth as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that maybe, these, ancient cookbooks were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a collection of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius informs us how the Roman chefs made use of many spices and herbs, including a few that are still present in modern kitchens for example bay, mint and parsley. As we move on, we have a couple of interesting cookery books which were published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that is popular today, but rather recipes for the types of food on the menus of the rich and powerful of that time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, including spices like rosemary and coriander. These new spices and herbs prompted a surge in books on cookery, many of which are now in private collections. By the advent of the 20th century, cooking books are increasing in popularity mostly as a result of higher levels of literacy, people having increased spare time and disposable income. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Cambodian Eggplant With Pork & Shrimp recipe.
