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
A Recipe for
Aubergine With Pork & Prawns (Makhua Phao Son
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
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This is a recipe for Aubergine With Pork & Prawns (Makhua Phao Son from the recipe cookbook of Recipes-to-go (Barbecue)
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
A dessert without cheese is like a beautiful woman with only one eye. |
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Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
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Herb Tip |
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
Serves: 6
Aubergine With Pork & Prawns (Makhua Phao Son Recipe brought to you by Recipes To-Go