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
Food historians have tracked the existence of recipes back into antiquity, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. In practice though, these, old cook books were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to food historians are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled some documents describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. Additionally, he tells us how the Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks for example bay, fennel and parsley. Over the next few centuries, the powerful families of Europe competed with each other to serve up the most exotic banquets, and consequentially the best chefs and their recipes could command a high salary. However, it wasn`t until the 1800s that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes of their peers. By the arrival of the twentieth century, recipe publications were in high demand, mostly due to better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Cambodian Eggplant With Pork & Shrimp recipe.
