THAI CHICKEN RICE - FRIDAY EVENING DINNER -17.1.2014

Friday evening dinner with everybody at the table except for Farah and the cucus..

Thai Chicken Rice our all time favorite..u can find the recipe here

I love it when everyone is home..:)

KERABU TAUGEH, MY STYLE

Salam to all..this is a dish which I made up for lunch on last Monday, I think. I always love Thai food, especially their salads..so this is done with whatever I have in my fridge that day..

Ingredients:

About 150 gm taugeh/bean sprouts, washed and toss
3 Shallots, julienne
1 medium tomato, sliced thinly
A handful of ikan bilis, fried and cooled
A small head of local romaine, roughly cut into pieces
1 lemon grass, minced
1 inch of ginger, diced finely
2 tablespoon of fish sauce**
2-3 vietnamese chilli/chili padi, minced**
Juice of 2 limes**
Sugar to taste**


Method:

Put all the ingredients in the bowl except the ones marked **. and also the fried ikan bilis.
Meantime put all the ingredients marked ** into another bowl and stir till sugar is dissolved. ( Note I did not add salt becaue the fish sauce is already salty).
Pour the sauce over the other bowl  with some of the fried ikan bilis and mix well. Scatter the balance ikan bilis on top of the salad and serve.
Can be served cold or as it is.
P/S:: If u are keeping it in the fridge put the fried ikan bilis when u ready to serve.

Please let me know if u have tried it.

Rice Vermicelli With Curry Broth - Thai Style

Weekend is here again and me lazing around in my room, watching Ombak Rindu for the umpteen number of time and shedding a tear or two along the way...stomach is at E..requires refueling...been wanting to have Curry Mee like the one at Onde Onde, a Nyonya rest  or something to that ..so browsing through my private list .... found a recipe from Three Hungry Tummies which I think is what I have in mind to eat...uhmmm I must say,...it is almost perfect...I just copy and paste the recipe but I have made my own adjustment according to what I have at home..and to serve 10 adults.

serves 4 as a one dish meal ( mine is to serve 10 adults)

you'll need;

1 packet of rice vermicelli, soaked in cold water for 15 minutes and drained well ( heat up a pot of water and scald the bee hoon/ rice vermiceli and toss)
2 packet yellow mee ( heat up a pot of water and scald the mee and toss)

3l of stock ( I just put water about 4 liters and add 2 cubes of chicken stock or more water if the gravy is too thick)

400 ml of coconut milk ( 500 ml of coconut milk)

3 kaffir lime leaves ( I cut them into smaller pieces)

12 prawns* (omitted)
1 1.5 kg chicken , cleaned and cut into small pieces)

12 fish balls ( 400 gm of fish balls/ 400 gm of sotong balls and 1 packet of fish cake)

8 stuffed bean curd skin (1 packet of bean curd skin, 1 packet of fried tofu, 2 packet of puff tofu)

2 spring onions, chopped

2 sprigs of coriander leaves, chopped (don't have them at home today)
2 stalks of mint, picked(don't have them at home today)
3-4 slices of ginger
3-4 slice of galanghal
3 serai - bruised and put into soup

Garnishing when serving
300 gm of cockles ( blanch in hot water)

3 red chillies, sliced ( did not put them)

crispy shallots ( did not put them)

lime wedges to serve

sambal belacan to serve

*poach prawns with stock, remove and peel. Return prawn shell to the stock and simmer for 20 minutes, strain and set aside.

for the curry paste;

3 shallots, chopped

5 cloves of garlic

5 bird chillies, chopped ( I put 15 bird chillies)

5 dried chillies, soaked with hot water until soften and chopped (omitted -is already spicy)

5 cm knob of ginger chopped

2 cm knob of galangal, chopped

1 lemon grass (white part only), finely chopped

a small piece of belacan (shrimp paste), toasted

1/2 tbs of turmeric powder ( omitted)

1 tbs of Malaysian curry powder ( I put 3/4 of the medium size pack of Alagappa curry powder)

sambal belacan;

3 red chilies

3 to 5 bird chilies

1 tbs of toasted belacan* (shrimp paste)

1 tsp of salt

2 tsp of sugar

juice of one lime

Blend everything in a blender and check for seasonings.

*to toast the shrimp paste - wrap shrimp paste in foil and place in a pre-heated oven for 5 minutes.

To prepare the curry paste - pound all spices into a wet paste and add in the turmeric powder, curry powder and toasted belacan.( I blended the ingredients for the curry paste)

Fry curry paste with 3 tbs of peanut oil for 5 to 10 minutes, untill oil separates. Add the chicken pieces and bring to boil. Once boil then add the fish balls, sotong balls and fishcakes. Cook till the gravy comes to a boil .Add reserved prawn stock, coconut milk and kaffir lime leaves and simmer for 20 minutes. Check for seasonings.

The cook' choice of toppings.Sliced chillies, chopped herbs, fried shallot and sambal belacan.Blanch vermicelli and bean sprouts or noodles of choice and drain well.

Ladle curry broth over the noodles and add the toppings. Serve immediately with sambal belacan and a wedge of lime on the side.

Give it a try...I love it and so does my kids ..;P

Thai Vermicelli Salad

Dah sah ini resepi Cik Mat Gebu punya and saya minta izin lah mcm biasa very the malas, I copy and paste saja lah coretan CMG..sedap betui salad niii..wih I add more prawns to my salad..

Bahan Utama:-
100 g soo hoon
1 cawan air
1/2 cawan kacang tanah, goreng tanpa minyak dan tumbuk kasar
300 g isi udang
1 biji bawang besar, hiris halus
2 tangkai daun bawang, hiris halus
4 tangaki daun sup, hiris halus

Bahan Dressing:-
3 biji limau nipis, ambil jusnya
4 camca besar sos ikan
4 ulas bawang putih, cincang lumat
6 biji cili padi siam, hiris halus
2 camca besad gula

Bahan Lain:-
Kobis salad (lettuce)

Cara membuatnya:-

1. Rendam soo hoon 10 minit, kerat2 dan toskan. Celur udang 30 saat dengan satu cawan air, angkat dan toskan. Kemudian masukkan soo hoon dan masak 2 - 3 minit (bila soo hoon menjadi jernih). Angkat dan toskan.
2. Satukan bahan2 dressing dan gaul semuanya hingga rata. Dalam satu bekas, masukkan soo hoon, bawang, daun sup dan daun bawang serta udang. Tuang dressing dan gaul hingga rata. Tabur kacang tanah sebelum dihidang. Rasa dan jika ok, boleh dihidangkan bersama kepingan kobis salad.

Thai Crab curry with pineapple

I was browsing through the net looking for inspiration to cook for buka puasa yesterday and I found something I like from Patyskitchen.  Thanks for the recipe which I have copied and pasted here.Only thing is I have added too much water to the gravy so my curry is a bit watery.

1 kg crab / 1 kg ketam - cleaned and halved

½ pineapple / ½ nenas dipotong nipis

1 turmeric leaf / 1 daun kunyit disiat

5 tbsp cooking oil / 5 sdb minyak masak

2 cup coconut milk / 2 cawan santan pekat

1 cup water /  1 cawan air

2 tbsp fish sauce / 2 sdb sos ikan

Salts to taste / garam secukup rasa

Ingredients to be pounded/Grinded

10 red chilies / 10 biji cili merah

2 lemongrass / 2 batang serai

1”gaangal / 1” lengkuas

3 strig  coriander leaves / 3 tangkai daun ketumbar

10 black peppercorn / 10 biji lada hitam

2 tsp cumin powder / 2 sdt jintan putih

1” turmeric root /1 : kunyit hidup

Heat up oil and sauté the pounded ingredients till fragrant /Panaskan minyak dan tumis bahan kisar sehingga naik baunya

Add crab, turmeric leaves, fish sauce, salts and water. / Masukkan ketam, sos ikan, garam dan air biarkan didih seketika

Add coconut milk and pineapple/Masukkan santan dan nenas * Boleh masukkan daun selasih jika suka aromanya

BUKA PUASA 10.8.2012

Friday is here again and Alya is back from Uni so I made something special for the family and I am also very rajin today....hehehe we were racing against time, me and my maid..all the time..

Menu for today:

a) Thai crab curry with pineapple;

b)Thai glass noodle salad;

c) Fried chicken for the kids and adults as well;

d) Deep fried suff taufu;

e) Daging bakaq;

f) Air Asam;

g) Honey dew sago dessert

NASI KHAO MOK

Berhari hari tengah buat menu planning nk makan apa for buka puasa..aha found this treasure kat blog Mieza so I copy and paste saja lah for my own reference. The rice is nice but I think next time I will lessen the amount of milk I put into the rice so it will not be too "lemak" for my taste. Because the rice is like Nasi Minyak so cannot add soup to it but I feel it is dry for our family. Maybe a vegetable curry will do it or acar timun or something.

KHAO MOK KAI @ NASI KOMOK @ NASI MINYAK THAI

Sumber :  Cheq Sue & Kak Ayu Singapore

Sumber : Mieza @ WAWMC

Bahan-bahan utk nasi :- 

4 cawan beras basmathi (rendam dulu lebih kurang 1/2 jam)
2 sb rempah khao mok

REMPAH KOMOK
2 sb  rempah kari - mieza guna kari daging cap 'O'
1 sk serbuk kunyit
1 sk serbuk ketumbar
1 sk serbuk jintan putih
1/2 sk serbuk jintan manis
1/2 sk serbuk kulit kayu manis
1 sk garam
1 sb guma

Gaulkan rata. Rempah ni agak banyak..kalau ada lebih boleh disimpan di dalam peti ais..untuk resepi ni tak pakai semua sekali..cuma pakai 2 sb untuk masak nasi dan sedikit untuk perap ayam.

Bahan Tumis :

4 biji bawang merah*

3 ulas bawang putih *

1/2 inci halia* (*tumbuk halus)

1/2 biji bawang holland ,potong kecik2.*optional..saya suka sbb ada rasa manis2 pada masakan.

rempah 4 beradik (kayu manis, bunga lawang,cengkih & buah pelaga)

lada hitam,sikit je..(tumbuk halus)

Bahan Lain :

susu cair 1/2 cawan

kiub ayam *x letak pun takpe

daun ketumbar / akar ketumbar *ketuk2 sikit

garam

bawang goreng

minyak sapi..sikit je,campur dgn minyak biasa.*Ana guna butter, mieza guna minyak sapi

daun bay 2 helai ( x de pun xpe)

bawang putih jeruk ( xde pun xpe). - mieza tak letak sebab tak ada

* ulam/sayur -timun,salad & tomato

                                      

Cara-cara :                                        

1. Tumis rempah 4 sekawan,lepas tu masuk bahan2 tumbuk tadi..

2. Tumis sampai wangi,masuk bawang besar pulak.

3. Dah agak layu..masuk rempah 'kaw mok' & lada hitam,daun bay..agak2 macam nak garing masukkan air, & susu cair.

4. Sukatan air mengikut pada sukatan beras,kalau 4 cawan boleh la letak 4 1/2 cawan air.

5. Lepas tu terus masukkan beras  & bahan2 lain ..garam,kiub & daun/akar ketumbar.

6. Dah masak tabur bawang goreng..

AYAM GORENG 'Khao Mok'

Ayam

Garam

sedikit rempah khao mok  

Sedikit serbuk pati ayam

Perap semua bahan diatas bersama ayam,  Kemudian goreng sampai masak.

SAMBAL / SOS NASI KHAO MOK

6 biji Cili merah *

10 biji CILI PADI * (kalau suka sambal hijau boleh guna cili hijau)

Daun Ketumbar *

2 ulas bawang putih*

1/2 inci Halia *optional

Cuka

Garam

Gula *lebihkan - mieza letak dalam 2 sb

Akar ketumbar *ketuk2 masuk time masak kuah.

Cara-Cara :

1. Blender bahan bertanda (*).

2. Goreng gula buat macam gula hangus karamel..

3. Bila gula dah cair masukkan sedikit air dan kemudian bahan2 yang dikisar

4. Masukkan garam dan cuka..biar mendidih & masak sempurna.

5. Kalau tercair, boleh bancuh sedikit tepung jagung untuk memekatkan kuah

6. Rasa sambal..biar ada rasa masam-masam manis + pedas sikit2..baru kick!

BUKA PUASA 5.8.2012

In search of making easy meal for buka puasa has landed me with this menu, I have never heard of this Nasi Khao Mok which is more or less like Nasi Minyak married with Nasi Ayam, it is a Thai variation of Nasi Ayam but the chicken is fried and there is no soup to go with it. e are basically soup loving family so hubby is a bit disgruntled by the non appearance of any soup.

Nasi Khao Mok

Fried Khao Mok spiced chicken

Khao Mok cilli sauce

Stir fried broccoli

Sliced cucumbers

Onde onde

Cut watermelons

Watermelon and longan juice

RED RUBIES

This recipe is from yateasybakes.blogspot.com . Fantastic but my rubies were not red enough :( more of pink rubies but they taste great..so very happy with the end result though. Thanks to the blog owner for sharing the recipe.

Bahan-bahan

1 biji sengkuang (kurang lebih 300 g) - akak guna sengkuang China(water chesnut)

1 cawan tepung ubi

1/2 camca teh pewarna merah + 1 cawan air

200 g gula pasir*

500 ml air*

2 helai daun pandan*(*dimasak hingga gula hancur), sejukkan

250 ml santan pekat + secubit garam

Ais hancur secukupnya

Hirisan buah nangka 

Cara-cara

1. Kupas sengkuang, potong dadu kecil dan rendam dalam warna merah kurang lebih 30 minit.

2. Toskan sengkuang tadi dan masukkan ke dalam beg plastik. Masukkan tepung ubi ke dalam plastik yg berisi sengkuang dan goncang hingga semua sengkuang bersalut dgn tepung ubi. Tuang dalam tapis dan ayak lebihan tepung. Ketepikan

3.Didihkan air dalam periuk. Masukkan sengkuang bersalut tepung ubi tadi dan masak 3 minit. Angkat dan toskan dan terus masukkan ke dalam satu bekas yg berisi dgn air ais. Biarkan terendam 5 - 10 minit.

4.Cedok keluar "ruby" yg terhasil dan masukkan ke dalam mangkuk2 kecil. Tuang air gula dan santan. Masukkan juga air batu hancur. Hidangkan sebagai pencuci mulut.

STEAMED CURRIED CUSTARD WITH FISH aka OTAK2

The actual recipe comes from Three Hungry Tummies and I have amended to suit my Kedah taste. Anyay, my late mum used to make these for us but it is more elaborate than this recipe so I marry the recipes accordingly. Today I cannot find any good fish and also I was rather tight in terms of time management therefore I bought salmon steaks and some prawns for this dish. Turn out quite well and loved by my household..( surprise..surprise)

600 g of white fleshed fish, cubed ( Salmon cut into pieces and about 10 large prawns)
3 kaffir lime leaves, finely shredded
3 bird chillies, julienne (did not put this for the benefit of the kids)
6 tbs of coconut cream, whipped (also did not put this)
6 pakchoy or Chinese cabbage leaves, tender parts only ( I used roman lettuce instead)
1/2 cup of Thai basil (did not use these too)

for the curried custard;
4 eggs ( add extra 2 eggs)
10 tbs of red curry paste ( I don't have these at home)
12 tbs of coconut milk
4 tbs of fish sauce
6 kaffir lime leaves, chopped
3 tbs of palm sugar ( add normal sugar but halved it)
4 tbs of corn flour
2 lemongrass
1 inch of galanghal **
3 garlic **
1 onion **
2 tbsp of cili paste **


** I added this
P/s what i added is to replace the red curry paste.

Place all custard ingredients in a food processor/blender and blend til well combined.

Line bowls or ramekins with pakchoy leaves then add in Thai basil and fish pieces. You can of course use a large bowl for this.Pour the custard mixture over. Use a spoon to make sure fish pieces are well coated with the mixture.

Steam for 30 minute on very gentle heat (you will end up with tough custard and fish with rapid boil)
Spoon 2 tbs of whipped coconut cream and scatter some julienne kaffir lime leaves and chillies over.
Serve immediately as part of a Thai meal.
Tender juicy fish coated with fragrant soft curried custard.
Aroy mak!

THAI AYAM PANDAN

Took this recipe from FeastAsia.com and it is lovely I think..

Ingredients

1.2 k. of skinless chicken thigh fillets, cut into 2-inch cubes

pandan leaves equal to the number of cut chicken pieces

toothpicks

about 2 c. of cooking oil for deep frying

Marinade:

8 tbsps. of fish sauce

1 tbsp. of finely grated garlic

1 tbsp. of finely grated turmeric (ginger is okay)

2 tbsps. of lime (or lemon) juice

1 tbsp. of sugar

6 to 8 tbsps. of coconut cream

1 tbsp. of oyster sauce

2 bird’s eye chilis, finely chopped (optional)

Instructions

Place the chicken pieces in a bowl, add all the ingredients for the marinade. Mix well. Cover and let sit in the fridge for at least an hour.

Cut off the root and light green portions of the pandan leaves. Take the dark green portion and blanch in hot water for 30 seconds to release the aroma and to make them more pliable.

Take one piece of chicken, wrap with a pandan leaf and secure with a toothpick. Repeat until all the chicken pieces are wrapped.

Heat the cooking oil in a wok. Fry the pandan-wrapped chicken in batches until they are browned and crisp (about 3 to 4 minutes). Drain on paper towels and serve at once.

Preparation time: 1 hour(s) 20 minute(s)

Buka Puasa 3.8.2012

Buka puasa on Fridays is really to look forward to as we have got everybody round the table again as Alya is back from Uni...so happy indeed but missing my son-in law who always seems to have something on during break fast..anyway my daughter, Farah, requested for Ayam Pandan so for buka puasa tonite is Ala Thai..

Menu for today :

a) Otak2 salmon and prawns;

b) Ayam Pandan

c) Grilled eggplant salad

d) Mayonnaise omelette ( not Thai but for the kids)

e) Red Rubies for dessert

1st Ramadhan

Ni dah 12 hari berpuasa baru dapat masa nak meng - update kan blog hehehe..sibuk duk p nganga orang lain punya blog cari inspirasi nak masak untuk berbuka posa. Kita2 ni anak ramai so kena lah mencari ilham supaya menarik perhatian anak2 untuk makan. Lagi pon nak beli sure la tak puas makan ( mama dia x puas makan hehehe)

Ni I buat Thai Style Hainanese Chicken Rice akak Nasi Ayam Thai..a favorite amongst us..kita kan suka makan nasi, ayam , soup and dia punya kuah ni ..lain pada yg lain..nak try cuba klik resepi kat sini dan sos suka ramai tu pon resepi nyer sekali..memang berbaloi - baloi.

I buat apam gula hangus dalam cawan lompang kecik2 tu..and I think I kukus a bit too cepat sangat..dah x sempat nak buka posa dah n dia macam kaki kudung...kepala cantik but xde kaki..macam lak buat macaroons i masa awai2 dulu...uhmmm tapi rasa tu sedap laa..( puji diri pulaaaakkk) anyway, I copy resepi dari sapa nyr blog x tau..laa minta maaf selalu copy and paste kat my private collections, lupa bab tag dari blog sapa :(..terima kasih lah kepada si tuan blog, Rina ..ni pon I copy and paste aja lah ..

Bahan-bahan :

* 1 cawan gula - jadikan gula hangus , dh cair gula, masuk 1 cawan air panas - sikit2 ( hati2 yer ), biar gula mencair, pastu tutup api, masuk 1 cawan majerin atau mentega, biarkan cair - biarkan bancuhan ni sejuk
* 1 1/2 cawan gula
* 3 biji telur
* 3 cawan tepung gandum
* 2/3 cawan susu cair atau santan (I pakai susu)
* 1 sudu besar soda bicarbonate.

Cara-cara

1. blender gula bersama telur sampai gula hancur n telur berbuih.
2. masukkan sodabicarbonate n blend skjp jer...
3. masukkan gula hangus bercampur majerin/butter tadi n blend lagi, kjp jer hgga sebati
4. tuang adunan yg diblend tadi kedalam mangkuk,campurkan tepung,gaul rata.
masukkn susu n kacau hingga sebati dengan whisk..
5. panas kan air dalam pengukus.sementara tu sapu majerin dalam acuan.( saya guna acuan lompang )
masukkan adunan hingga 3/4 acuan (ia sangat mengembang)
bila air kukusan mendidih kukuslah apam selama 30 minit atau bila tgk adunan dh coklat gelap keseluruhannya.
Klu belum masak, kuih tu mcm 2 kolor, atas kolor coklat gelap, bwh color coklat cair...
6. boleh juga dimakan bersama kelapa parut bercampur garam.

Karipap tu pulak buat sendiri jer lah ..main masuk jer tepong, butter and air..nak buat karipap pusing mola nyer but alahhh bila naik angin malas..pusing pon dh p kemana. Inti daging ni rasa nyer..

Hah...the end of hari pertama nyer cooking..... :)

psssttt...ada terselit kat situ, klu nampak lah, serimuka doyan, I oda dari dia..sedap sangattt...

Thai Style Hainanese Chicken Rice

Uhmmm me and my blurry photos..so sorry..when hungry the eye sights gets blurry too..anyway, today is Sunday..cooking day for me so I experiment with this recipe. Normally for us, chicken rice is normally bought from a shop in Damansara Utama. I thought why not give it a try..ahhh I found out that it is not as difficult as it seems..but a bit tedious..but then worth the hassle..whatevr it is..I made the same recipe twice today for lunch and dinner is another round..Hubby says maybe we do not need to buy from the shop again after this..**sigh** at least the effort is appreciated..

The recipe, of course is 3 Hungry Tummies again..thanks so much for the wonderful food recipes.. below is the recipe that I copied and pasted

serve 4

you'll need;
1 free range chicken, cleaned and excess fat removed*
2 garlic cloves
3 coriander roots
5 cm knob of ginger, sliced
1 shallot, halved
dash of soy
dash of Chinese cooking wine
salt and white pepper to taste

spicy ginger and chili bean paste 

cucumber, peeled and sliced to serve
spring onion to serve
bokchoy, washed and halved** ( I used organic spinach instead)
* use this to render the chicken fat needed
** blanch and serve in the chicken poaching broth

for the rice;
2 cups of jasmine rice, washed, rinsed and drained
3 tbs of chicken lard ( I did not use any)
2 garlic cloves, minced
chicken poaching stock

I used Chicken Stock cube.

Ingredients for the poached chicken.

Place chicken and aromatics in a stock pot and cover with enough salted water. Bring it to a boil, simmer for 10 minutes then turn off the heat, cover and let the chicken steep in the hot stock til it cools down. If you are in a hurry, simmer the chicken for 30 minutes, remove and rinse under cold running water for a minute. Remove chicken from the pot, brush with a little sesame oil and cover til it is needed. Cut into neat pieces just before serving. Chicken cooked this way is call white cut chicken.

Ingredients for the rice.

Saute the minced garlic for a minute before adding the drained rice. Fry it for a minute or two.Place rice in a rice cooker, add enough stock and cook according to instruction. You can also add a pandan leaf to the rice at this point.

Serve the fragrant rice with some of the tender chicken, cucumber slices, spring onion and some of the addictive sauce. A bowl of the chicken broth with some blanched bokchoy is usually served alongside as well.

Spicy ginger and chilli bean sauce

Very good indeed. Made this coupled with the Hainanese Chicken Rice Thai style, again from 3 Hungry Tummies..I love the blog..thanks again..

Next time I make them, I will add more of the bird chillies as it is quite mild to us..hehehe but my kids love it very much..

I just copy n paste the recipe again..

makes 1 cup
you'll need;
6 coriander roots, scraped and chopped
6 garlic cloves, peeled
5 cm knob of ginger, chopped
4 tbs of white sugar
6 bird chillies, chopped
4 tbs white vinegar
4 tbs of soya bean paste, mashed
4 tbs of light soy
4 tbs of dark soy
1/4 cup of chopped coriander leaves
salt and white pepper to taste

method;
Pound coriander roots, garlic and ginger with a pinch of salt into a paste. Add the rest of the ingredients and mix well. Check for seasoning. It should taste salty, sweet, spicy, sour and garlicky.

Grilled Eggplant Salad

Was browsing the net and found this blog, what a blog..love the food on the blog..I love Chinese, Thai, Japanese , western and Malay food, of course.. :P Th blog is named 3 hungry tummies - so very true..the food from this blog makes me really hungry.

Made these together with some other Thai dishes from same blog which I will put into this blog.

The recipe is delicious and healthy food..to see the actual recipe here

The ingredients as follows:

5 Asian eggplants*, grilled or roasted

3 shallots, sliced

2 spring onions, chopped

1/2 cup of mint

1/2 cup of coriander

1 red chili, julienne

3 tbs of dried shrimps, pounded

3 tbs of fish sauce

3 tbs of lime juice

2 tbs of roasted chili flakes

3 steamed eggs or soft boiled eggs (optional)

* If you are able to get the light green Thai eggplants, better still.

Method:

Prick eggplants a few times with a knife and roast it in a hot oven til soften and charred. Place eggplants in a bowl and cover with cling films, this will help peeling a lot easier later on.Peel eggplants and cut into slivers.

Pound dried shrimps in a mortal and pestle or a spice grinder

Have everything ready and it is ready to assemble.Place everything in a large bowl and mix well, check for seasonings.

I also added some steamed eggs to the dish as per the author proposed.