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The Nation 123
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Two versions of the same salad
a. Yum Ma Kua Yao, Grilled Thai Eggplant salad
b. Yum Ma Kua Yaang, Grilled Eggplant (Aubergine) salad |
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This Sunday I am going to give
you two recipes of the same item. The first recipe represents
the use of Thai cooking methods in combination, grilling, yaang
and yum or salad. This recipe goes a long way back in Thai food
history. The second recipe also Utilizes the same combination of
cooking techniques but the presentation is adapted to make this
salad look more western. I actually see great similarities in
this grilled eggplant salad to Italian grilled vegetables in
olive oil and garlic. Instead of using cheese to grate over the
salad I used grated hardboiled egg instead. Eggplant or
Aubergine abroad can also be substituted for Thai long eggplant.
It can either be grilled or cut in half and baked and the meat
used in the salad. I hope you will all try to recreate these
simple recipes in your own kitchen. Here goes the recipes, first
will be the original and the second will be my Thai fusion
recipe. |
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Yum Ma Kua Yao, Thai Long Eggplant Salad.
Ingredients:
Thai long
Eggplant
2 each
Small pickled single bulb
garlic 2 Tbsp.
Shallots, sliced
thin
6 heads
Ground dry
shrimps
2 Tbsp.
Fresh shrimps, peeled and
poached 8 each
Fresh Thai chili peppers, slightly crushed
8 each
Fish
sauce
2 Tbsp.
Lime
juice
2 Tbsp.
Sugar
1 Tbsp.
Pickled Garlic
Juice
1 Tbsp.
Hard-boiled eggs cut into
four 2 each. |
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Directions:
1. Grilled the Thai Long eggplant whole until the skin
becomes cooked and almost burnt.
2. Once done, allow to cool and peel off the skin and keep
only the cooked flesh intact.
3. Make the dressing by mixing fish sauce, lime juice,
sugar, pickled garlic juice and crushed chili peppers.
4. Cut the grilled eggplant into lengths and place on a
plate. Spoon half the dressing over the eggplant. Sprinkle
sliced shallots over the salad. Toss the cooked shrimps in
the rest of the dressing and place the shrimps over the
eggplant. Put the pickled garlic over the salad and sprinkle
ground dry shrimps over the whole thing.
5. Arrange the quartered eggs around the plate and serve.
Tips:
- The flavor of the dressing should have three equal tastes,
saltiness from fish sauce, sweetness from sugar and pickled
garlic juice and sourness from limejuice. If you like your
dressing very hot, add lots of crushed Thai chili peppers.
- Ground dry shrimp, you have to make your own by pounding
or grinding the dry whole shrimps called Goong Hang. This
gives the salad scent and saltiness as well as the body to
the dressing.
- Remember that Thai shallots are small so when you are
recreating this recipe abroad reduce the amount of shallots
used according to the size of the shallots you bought. |
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Yum Ma Kua Mouang, Grilled Eggplant,
(aubergine) Salad.
Ingredients:
Purple
eggplant, peeled and sliced
½
inch thick 1 each,large.
Small single bulb pickled
garlic
2 Tbsp.
Shallots, peeled and
sliced
6 heads
Ground dry
shrimps
2 Tbsp.
Poached, shelled fresh
shrimps
8 each.
Crushed Thai chili
peppers
8 each.
Fish
sauce
2 Tbsp.
Lime
juice
2 Tbsp.
Sugar
1 Tbsp.
Juice of pickled
garlic
1 Tbsp.
Hardboiled
eggs
2 Each. |
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Directions:
1. Salt the eggplant slices and allow the salt to draw out
the moisture and bitterness of the flesh. About 10 minutes.
2. Squeeze the liquid out and wash the eggplant slices and
pat dry. At this point you can use a little oil to brush
over the slices and grill the eggplant until golden brown
and allow it to rest.
3. Make the dressing by mixing together, fish sauce, lime
juice, sugar, pickled garlic juice and crushed chili
peppers.
4. Arrange the grilled eggplant slices on a plate and dress
it with some of the dressing. Sprinkle the sliced shallots
over the eggplant.
5. Toss the cooked fresh shrimps in the dressing before
placing them on the eggplant plate. Top the salad with more
dressing and pickled garlic and using a cheese grater, grate
the hardboiled eggs over the whole salad. Serve like an
Italian salad. |
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Ingredients for Yum Ma Kua Mouang |
Yum Ma Kua Mouang |
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Tips:
- All the above tips in the first recipe applies
- Pickled garlic is called Kratiem Dong. It comes in
a glass jar and in many forms. It can come as whole
head of pickled garlic or large or small single bulb
pickled garlic, which are called Kratiem Tone Dong.
Tone denotes single clove or bulb.
Grilled Eggplant being plated >>> |
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