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Austin

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  1. You can barely make out some yellow and purple ones in the background as well. Those are used in an identical way. Austin
  2. OK, here goes, lets see if this works: Above is a photo of makhuea proh; the kind that is usually cooked in curries (but can be eaten raw with nam phrik, chili pastes). Above are makhuea phuang (bunch eggplants), also used in curries, or often raw and pounded up in nam phrik kapi. Makhuea yaaw (long eggplant). Often grilled, or sliced in some (often Muslim-style) curries. And finally a couple kinds of tiny eggplants usually eaten raw with nam phrik. Hope this helps! Austin
  3. Goat is quite commonly consumed among Muslims in Thailand. Goat milk is also becoming somewhat popular and is available at health food stores in Bangkok (I have it with my tea every morning!). Of the many Muslim goat recipes, my favorite is probably khao mok phae, goat briyani. This is goat meat (often joints or other bony bits) cooked together with spiced rice. Austin
  4. I went to Or Tor Kor, took pictures of Thai eggplants, got home, edited them...then discovered that I'm not able to post them here... I'm not sure what the problem is, I can make a link, but I can't see how to upload an image file and put it here. Anyway, the photos are on public view in the image section, but without any explanation it doesn't help much...! Austin
  5. Since they were mentioned above, I thought I might go into a bit more detail about Thai eggplants. There are three kinds that are normally used: 1. Makheua Proh: These are the roun, golfball-sized white and green eggplants often sliced into quarters and put in curry or eaten raw with nam phrik. There are two kinds: the hard, predominately white ones are usually eaten raw (unfortunately, the majority sold in the US are this type), the slightly softer ones are used for cooking. Although they look and taste quite similar, they're not used interchangeably by Thais. 2. Makheua Phuang: These are the tiny green "pea eggplants" often used in curries (especially in combination with makhuea proh in kaeng khiaow waan, green curry). They are slightly bitter and are generally cooked, except for when slightly pounded with nam phrik kapi (shrimp paste dip) to add a slightly bitter taste. In northern Thailand they're grilled and smashed up with long green chilies in another popular dip. Western-style peas are NOT a good substitute. If you can't find the real thing, just go without them. 3. Makheua yaaw: The long, green "Japanese eggplant". This is usually cooked, and used in many muslim-style Thai curries, especially kaeng karii. It is also grilled and made into a "yam", a kind of Thai salad with lime/fish sauce/sugar. There are a couple other small white or yellow eggplants in Thailand. These are generally only eaten raw with nam phrik. All eggplants brown very quickly when cut, so a good idea is to have a bowl of water with a squeeze of lime, or a tsp. of vinegar to hold them in. I wish I had some photos... Maybe I'll take some this weekend if I go to Or Tor Kor. Austin
  6. Austin

    Sriracha

    Not sure if it's been mentioned above, but despite the name, this stuff is virtually unknown in Thailand. I don't think I've ever seen it here in six years... There is a popular chicken dipping sauce, but it's much lighter and sweeter than the Sriratcha available in the US.
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