Ingredients
- 2 frogs (can be grilled frog)
- 3-5 egg plants
- 3-5 shallots
- 5 chilies
- 7-10 ginger leaves
- 3 Kaffir Lime leaves
- 2 cloves for lemon grass
- Padek (Fermented fish)
Method
- Put the water and Padek in a medium pot, and then bring to the boil.
- Wash the frog inside and out; Then, place in the boiling liquid.
- Put lemongrass, leaves of Kaffir Limes in boiling liquid and covered for 2 minutes.
- Place frog and eggplants in the boiling liquid and covered for 15 minutes. when it was cooked, leave it for cooling
- Grill the shallots and chilies over a gas or charcoal fire until blackened.
- When cool, remove most of the blackened skins. Leaving on a little will enhance the final flavor. Put these ingredients into a mortar and pound to a coarse paste (or pulse in a small food processor).
- Add frog and eggplants to mortar. Pound together, adding a few tablespoons of the fish broth until the mixture has the consistency of runny porridge. Taste (Add salt or fish sauce if required)
- Stir in the chopped ginger’s leaves, taste and adjust. Put the finished purée in a serving bowl.
Noted: serve with Four Leaf Clover
Recipe by kedsalin
