Khua makhuea thua fakyao - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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คลิ๊กเพื่อดูรูปใหญ่่Khua makhuea thua fakyao

Either the small purple or the longer kind can be used with yard-long beans and if marakhinok (small bitter cucumber) or ba hoi is used, it can be called khua ba hoi ba khuea. (Sirawit Chamrat, personal communication, June 18, 2007; Rattana Phromphichai, 1999, p. 648).


1.	Sliced Purple eggplant	1	Cup
2.	Sliced Long beans	1	Cup
3.	Sliced Bitter cucumber	1/2	Cup
4.	Sliced Onions	1/2	Cup
5.	Sliced Pork belly	100	Gm.
6.	Vegetable oil	2	Tbsp.


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

1	2	3
4

1. Pound together all the chili paste ingredients to a fine paste.
2. Stir fry chili paste in hot oil and fry with pork until cooked.
3. Add eggplant and cook until tender.
4. Add the rest of the vegetables and stir fry until cooked. Remove from heat.

Soak eggplant slices in salt water to prevent them from discoloring.

Rattana Phromphichai. (1999). Khua bahoi bakhuea. In Saranukrom Wattanatham Thai Pak Nuea. (Vol. 2, p.648).
�� Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. (in Thai).


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