1 stephen ceideburg
1/4 lb lentils
1/2 tsp salt
8 oz aubergine (eggplant)
4 cloves garlic
1 fresh chili
2 tbsp vegetable oil
1 tbsp fish sauce
4 tbsp water
10 mint leaves
Directions
Cover the lentils with boiling water and leave for 2 hours. Drain,
cover with fresh water, add salt, bring to the boil and cook, covered
for 1/2 hour. Drain.
Cut the aubergines lengthwise into 4 pieces and then cut these
quarters into 5-cm (2-inch) pieces.
Pound the garlic and chili together. Then fry them in the vegetable
oil until golden.
Add the lentils, fish sauce, aubergine pieces and water to the garlic
and chili in the pan. Continue frying for 2-3 minutes until the
aubergine is cooked.
Add the mint leaves, turn the mixture just once with a spoon, and
remove from the heat.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg
Servings: 6 servings
Aubergine With Lentils - Phad Makhua Sai Thua Recipe brought to you by Recipe Ideas
Categories: Bean; Eggplant; Vegetable
The History of Recipes
Written recipes as a concept can be traced way back into ancient history, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. However, sadly, these ancient cook books were just simple hieroglyphic or cunieform instructions for meal preparation.
Continuing our culinary historical journey, we have a couple of interesting cookery books published in the fourteenth century - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are not about the indian curry that appears on menues today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of those days. When we get to the twentieth century, recipe books were increasing in popularity as a result of better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Aubergine With Lentils Phad Makhua Sai Thua recipe.
