Makhuea Phuang (Pea Eggplant)
弾ける苦味！グリーンカレーやディップに入る豆粒サイズのナス
Description
Pea Eggplant. Tiny eggplants the size of green peas. Known for a distinct 'bitter and astringent' pop that cuts through the richness of curries and dips.
Classification: Vegetable
Shops selling Makhuea Phuang (Pea Eggplant)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Makhuea Phuang(Pea eggplant)
Instructions
- (Prep) Plucked from stems, tossed whole into Green Curries, or pounded in a mortar to release bitterness into Nam Prik dips.
Learn more Substitutes, pairings, tips
Key spices
Pea eggplant bitterness
Substitutes at Japanese supermarkets
Green peas (visual only, no bitterness)
Pairing
Green Curry / Nam Prik Kapi
Trivia
[Trivia] Alongside Sweet/Sour/Spicy/Salty, the 'Bitter' (Khom) provided by this tiny eggplant completes the complex Thai flavor palette.
Eating tips & etiquette
Biting it causes a 'pop' in the mouth, releasing a sharp, herbal bitterness that brilliantly tightens the sweet coconut curry.
Allergen
None