Some recipes use the bitter kind of eggpants and call the recipe accordingly, sa makhuea chae. The method is the same as sa yot makham and sa pli. The chili paste is fried with a little oil before mixing with the eggplants to release the nice aroma. Some reciupes add roasted sesame seeds or khaep mu. Some prefer roasted chilies, shallots and garlic. (Siwan Chamrat, personal communication, June 14, 2007; Rattana Phromphichai, 1999, p. 6807) |