Sa makhuea-pro - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

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)


1.	Crispy eggplant	100	Gm.
2.	Minced pork	100	Gm.
3.	Sliced Shallots	1	Tbsp.
4.	Chopped Garlic	1	Tbsp.
5.	Vegetable oil	2	Tbsp.


1.	Dried Bird chili	15	0
2.	Garlic	10	Cloves
3.	Shallots	5	0
4.	Sliced Galangal	1	Tsp.
5.	Sliced Lemongrass	1	Tbsp.
6.	Shrimp paste	1	Tsp.
7.	Boiled Fermented fish	1	Tbsp.
8.	Salt	1/2	Tsp.

1	2	3
4	5	6

1. Thinly slice eggplant and let soak in salt water.
2. Pound together the ingredients for chili paste to a fine paste.
3. Brown garlic and stir fry with the chili paste.
4. Add pork and stir fry until pork is cook. Set aside to cool.
5. Drain the water off eggplants and mix with the cooked mixture.
6. Add sliced shallots and stir to blend. Top with coriander and spring onions.

Soak eggplants in saltwater to prevent them from discoloring

Select eggplants that are not too young or too old.

Rattana Phromphichai. (1999). Sa ba khuea chae. In Saranukrom Wattanathamthai Phak Nuea (Vol. 13, p. 6807). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.