Eggplant Spicy Dipping – Lws Kubtshis Tuav

Eggplant Spicy Dipping - Lws Kubtshis Tuav

This is a traditional hmong pepper dipping sauce made with eggplants. This dipping is particularly good with ovened, grilled or bbq meat. You can either oven or broil eggplants to make this dipping but this recipe will ask you to boil. You can also eat this completely by itself, with or without the spice, served with steamed white rice. it’s delicious!

Preparation: 5 min. Cooking:20 min.

Ingredients:

1 chinese eggplant½ cup of cilantro1 green onion, minced1 tsp of saltA pinch of msgchili pepper(s)

1. Cut the eggplant into 3 equal parts, lengthwise.
2. Broil over high heat for 15-20 minutes. Turn off the heat and transfer it onto a plate to let it cool for 5 minutes.
3. Meanwhile, rinse and minced your greens. In a mortar, pound pepper into the msg and salt thoroughly.
4. Now take one eggplant piece at a time and scrape the eggplant meat off the purple skin with a spoon, letting the eggplant meat fall into the mortar.
5. Pound for a few minutes to mush and mix the meat completely with the rest of the ingredients.
6. Taste, add more salt if desire. Lastly, add the minced cilantro and green onions and pound a few more times to mix before serving

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Spicy Pepper Sambal

Spicy Pepper Sambal

This is a sambal from Thailand (Issan). It is a wonderfully garlicky and spicy sambal very similar to hmong eggplant dipping sauce. This is my take on the traditional sambal. I love eating this with sticky rice and ovened broiled meat.

Spicy pepper Sambal
Preparation: 5 min. Cooking: 20 minutes

Ingredients:

Nam prik noom chilli dipSeveral bird’s eye chili peppers2 shallots5 small garlic cloves3-4 cherry tomatoes4 thai eggplants (or other eggplants)2 tb fish sauce1 tb fresh lime1/2 tsp palm sugarBroil eggplants on high heat. In 10 minutes, flip the eggplants upside down and cook for another 10 minutes.In a mortar, pound peppers, shallots, garlic and sugar until all mushed. Next add sliced cherry tomatoes and pound several more times. Add the eggplants whole and pound until mush. Add the fishsauce and pound. Add a pinch of salt of desire. Serve as a side dish or as a dipping for meat and rice

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