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Name: Makhua Phao Song Kruang (Aubergine with Pork)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 ts Sugar; Red Bell Pepper Or:; 3 Red Chines; 3 Shallots, chopped; 4 lg Aubergines (eggplants); 5 oz Pork, minced or ground; 1/2 ts Pepper; 1 tb Fish sauce (Nam Pla); 7 oz Prawns (shrimp), shelled; 4 Cloves garlic, crushed; 1 tb Vegetable oil; 2 tb Fermented soya beans; Stephen Ceideburg; 1 tb Vinegar

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INGREDIENTS

1 ts Sugar
Red Bell Pepper Or:
3 Red Chines
3 Shallots, chopped
4 lg Aubergines (eggplants)
5 oz Pork, minced or ground
1/2 ts Pepper
1 tb Fish sauce (Nam Pla)
7 oz Prawns (shrimp), shelled
4 Cloves garlic, crushed
1 tb Vegetable oil
2 tb Fermented soya beans
Stephen Ceideburg
1 tb Vinegar

Servings

INSTRUCTIONS

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Makhua Phao Song Kruang (Aubergine with Pork)

1 ts Sugar
 Red Bell Pepper Or:
3 Red Chines
3 Shallots, chopped
4 lg Aubergines (eggplants)
5 oz Pork, minced or ground
1/2 ts Pepper
1 tb Fish sauce (Nam Pla)
7 oz Prawns (shrimp), shelled
4 Cloves garlic, crushed
1 tb Vegetable oil
2 tb Fermented soya beans
 Stephen Ceideburg
1 tb Vinegar

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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 6 Servings

Calories: 39
Calories from Fat: 27 (69%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 232mg		8 %
Potassium 17.8mg		0 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.8g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 39

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