GOURMET RECIPE - Tam Makhuea

   This dip, though not a chili paste in name, is certainly one in spirit. It is often eaten with fresh mint, boiled eggs, pork ribs, and sticky rice. It is a specialty of Chiang Mai cuisine.

   It can also be wonderful when smeared over a warm, soft corn tortilla to be rolled around grilled or roasted pork, mint, and cilantro.

Ingredients:

• 1 long eggplant
• 1 boiled egg
• Mint leaves
• Chopped spring onion
• Roasted chili pepper
• 5 roasted garlic cloves
• 5 roasted shallots
• 1/2 tbsp. of grilled shrimp paste
• 1/2 tbsp. of grilled fermented fish

Preparation:

1. Grill, boil, roast, or cook the eggplant directly over a gas flame until soft and browned all over. Let it cool down, then peel and chop it. Set aside in a mortar.
2. Pound together garlic, shallots, fish, and shrimp paste.
3. Add eggplant and lightly pound to mix well. Serve with hard-boiled egg and mint leaves.

Tip:
   Grilling or roasting all these ingredients will release a pleasant aroma.

Where to eat Tam Makhuea:
   Roasted eggplant dip is a specialty of Northern Thai cuisine. You can find it in many restaurants, but we highly recommend two places:

1/ Huen Phen Restaurant:
Rachamankha Road. Phra Singh. Chiang Mai. Open daily from 10am to 3pm.

2/ Ruen Tamarind Restaurant at Tamarind  Village:
50/1 Rajdamnoen Road. Sri Phum. Chiang Mai. All day dining.

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February 2024.