1 stephen ceideburg
4 large aubergines (eggplants)
5 oz pork, minced or ground
7 oz prawns (shrimp), shelled
1/2 tsp pepper
3 shallots, chopped
1 tbsp oil
4 cloves garlic, crushed
1 tbsp vinegar
1 tbsp fish sauce (nam pla)
2 tbsp fermented soya beans
1 tsp sugar
1 red bell pepper or:
3 red chines
Directions
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
Servings: 6 servings
Aubergine With Pork & Prawns - Makhua Phao Recipe brought to you by Recipe Ideas
Categories: Eggplant; Fish; Meat; Pork; Seafood
The History of Recipes
It is possible to follow the history of `recipes` far back into history, at least as far as ancient Egypt, and possibly even further. Interesting though that is, these, ancient cook books were just simple hieroglyphic instructions for preparing meals.
During the time of the Romans a roman called Apicius wrote some scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. This early Roman chef recounts how the cooks of his times made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. Over the next few hundred years, the powerful and wealthy houses strove to serve up the most extravagent banquests, and because of this chefs and their collection of recipes could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and publishing the recipes of their peers. When we get to the 1900s, cook books are greatly in demand as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Aubergine With Pork & Prawns Makhua Phao recipe.
