Tuesday, March 9, 2010
Long Eggplant Salad, Yum Ma Keu Yoaw
If you are an eggplant lover, you'll love this beautiful purple long eggplant dish.
In Thailand we call it Ma Keu Yoaw or Long Eggplant, when here, in the state, is known as Japanese eggplant.
Like other Thai salads, it is light yet full of flavors and textures. Once you think you've got all the flavors, you'll be surprised with another, and the next thing you know - you want more of it.
The taste is well balance of sweetness, tang and salty. Fresh shallot and pickled garlic give a dish very distinctive taste and flavors. The textures of soft eggplant, cooked shrimps and ground dried shrimp are just perfect together. A kick of chilies will wake up your taste buds at the end.
Let's give the kitchen some purple
- 1 beautiful long purple eggplant.
- 4 cooked shrimps.
- 1/4 cup, ground, dried shrimp. (I ground them with a coffee grinder that never be used to grind coffee beans)
- 1 head, pickled garlic, (available in Asian grocery) thinly sliced.
- 2 heads, shallots, finely sliced.
- 4 small Thai chilies, crushed.
- 1 tbsp. pickle garlic water
- 1 tbsp. fish sauce
- 1 tsp. sugar
- 1 tbsp. lime juice
1. Put eggplant on the grill until the skin gets dark and wilted.
2. Peel off the skin, let it cools down, put it on the serving plate then cut into one inch long.
Prepare the dressing.
- In a small bowl, mix together pickled water, fish sauce, sugar, lime juice, chilies and sliced pickled garlic.
- Put shallots on top of eggplant as a first layer, the second is cooked shrimps than pour the mixture dressing over the layers then top with the last layer of ground dried shrimp.