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:
Preparation:
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.
Pound together garlic, shallots, fish, and shrimp paste.
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.
December 2023.
