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  Aubergine with pork & prawns - makhua phao
 
Yield: 6 Servings
S
 
4 lg Aubergines (eggplants)      5 oz Pork minced or ground
7 oz Prawns (shrimp) shelled      1/2 ts Pepper
3 Shallots chopped      1 tb Oil
4 Cloves garlic crushed      1 tb Vinegar
1 tb Fish sauce (Nam Pla)      2 tb Fermented soya beans
1 ts Sugar Red Bell Pepper Or:      3 Red Chines
 Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas Mark 8) or barbecue them directly over strong heat until the skins are burnt. Toss the aubergines into cold water then peel and cut them into large pieces. Place the pieces in a serving dish. Mix the pork and prawns together. Add pepper to taste and put aside. Saute the shallots in the oil Remove the shallots and drain them using the oil remaining in the pan to saute the garlic. When the garlic is golden brown add the pork and prawn mixture and saute for a few minutes over medium heat. Add the vinegar fish sauce soya beans and sugar and mix in well; cover and cook for a few minutes. Top the aubergine pieces with the pork and prawn mixture and sprinkle with the sugar. From "Discover Thai Cooking" by Chaslin Canungmai and Tettoni Times Editions Singapore. 1987 Posted by Stephen Ceideburg

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Organic Chia Seeds : Almost NO Taste, you can add them To Almost ANY Meal

Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
Organic Chia Seeds are almost tasteless, so they easily disappear into most meals.
When combined with liquid, they gel and become soft. When tossed on salads or toast, they add a little extra crunch.
Heating the seeds to add them to baking, soups, stews, sauces etc. does not affect their nutritional value.
Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
Find Out more about Digestive Chia Seeds