Yum Makuea Yao Moo Sap
Salad with eggplant and minced meat
It’s still almost as hot here as it is in Thailand right now, which is why Thai salads are still a great option for a light dinner. So tonight we had a salad
with fried eggplants and minced pork. This “Yum Makuea Yao Moo Sap” is a variation of
If you have a barbecue available, you can also prepare the eggplants in one piece on the grill and then cut them into bite-sized pieces to add even more roasted flavors to the salad.
Ingredients for two servings
- 4 Japanese eggplants
- 150g minced pork
- 2 shallots
- 2 green onions
- 2-3 Thai chilis
- one lime
- 2-3 tbsp Thai fish sauce
- 1 tsp palm sugar or brown sugar
- 1 stem coriander
- 2-3 tbsp vegetable oil
Preparation
First, cut the eggplants in half lengthwise and then cut them into bite-sized pieces. Fry them in batches with plenty of oil in a flat pan on all sides. When they have softened and turned golden brown all over, remove them from the pan and allow them to cool slightly.
Since the eggplants have probably absorbed all the oil, add some fresh oil to the pan and fry the ground beef until it is cooked and browned. Use a spatula to break up any large clumps so that the ground beef can be mixed more easily with the other ingredients later. Add the chopped onion and garlic to the pan and fry for about 5 minutes until translucent.
Now peel the shallots and cut them into thin rings. Then cut off the roots of the green onions and cut the rest into rings. Finally, remove the stems from the Thai chilies and cut them into rings as well. Of course, you can use more or fewer chilies here, depending on how spicy you want your salad to be.
Next, squeeze the lime and mix the juice with the fish sauce. Stir the palm sugar into this mixture until it is completely dissolved. This dressing should have a balance of sour, umami, and sweet flavors. You can adjust the quantities until it suits your taste.
Finally, place the eggplants in a bowl with the minced meat, shallots, spring onions and chillies and mix these ingredients together. Then dress the salad with the dressing and mix everything together again thoroughly. Before serving, pluck a few coriander leaves from the stalk and sprinkle them over the finished “Yam Makuea Yao Moo Sap”.
