30chilliesgreen and red beard's chilliesstems removed
2tbsproasted shrimp paste in banana leaves
2tbsppeeled garlicchopped
3tbspground dried shrimps
3pcsfinely sliced bolo maka (ma-euk)hair removed
1tbspsalaccathingly sliced
2tbsppalm sugar
3tbsplime juice
1tbspfish sauce
5-6pcsegg plantsstems removed
Instructions
Pound the shrimp paste with garlic. Add the dried shrimp and pound again. Add bola maka salacca, chilies and pea eggplants. Pound until the pea eggplants and chilies slightly break Add sugar, lime juice and fish sauce. Mix well. Make sure that the flavors are spicy, sour and sweet, respectively.
Serve in a bowl. Serve with fresh vegetables, boiled vegetables, fried vegetables and fried mackerel.
To make the fried vegetables diped in eggs, mix the all-purpose flour and eggs in a bowl. Stir to prepare it as a dip before the frying process. Slice the eggplants into 2 cm-thick pieces. Heat the oil in a pan over medium heat. Once the oil is heated, coat the eggplants with the flour mixture. Then deep-fry it in the pan until it tuns golden. Repeat with the remaining eggplants.
Put the climbing wattles in the flour bowl and mix well, then deep-fry in a heated oil. Flip it to the other side once it is cooked on both sides, then drain. Once cooled, chop to bite-size squares.
Notes
For all the boiled vegetables, once they are heated, they should be scooped and placed immediately in cold water. Once they cool down, pick them up and drain the excess water Then pour the boiled thick coconut milk over the vegetables for a better taste when eating with nam prik gapi. Mature green and red bird's eye chilies give a better smell than the young chilies. The shrimp paste grilled in banana leaves gives a good smell with no fishy odor.