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See below ingredients and instructions of the recipe
Stephen Ceideburg 3 tb Fish sauce
4 Aubergines (eggplants) 3 tb Lemon juice
3 Shallots, chopped 4 tb Sugar
--------------------------GARNISH-------------------------------
10 Coriander leaves 4 tb Powdered dried shrimp
Cook the aubergines whole in a hot oven (230 degrees C/450 degrees
F/Gas Mark 8) or barbecue them directly over strong heat until the
skins are burnt.
Toss the aubergines into cold water, then peel and dice. Place the
pieces in a serving dish and stir in the chopped shal- lot.
Mix the fish sauce, lemon juice and sugar in a pan and bring to the
boil. Pour over the aubergines.
Serve sprinkled with coriander leaves and powdered shrimp. This dish
goes well with meat or fish, but can also be served with Plain Rice
(Khao Suoy).
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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