03 January 2013,03:33 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • In a mortar, pound garlic and pickled Chinese olives to a smooth paste.
  • Add red and yellow spur chilies. Pour coarsely. Add hot chilies and crush lightly.
  • Add ma euk and cooked mashed tofu, pound lightly just to combine.
  • Season well with light soy sauce, brown sugar, lime juice and salt.
  • Taste and adjust to a balanced taste of sour, salty and sweet.
  • Ladle to a serving bowl and garnish with hot chilies before serving with fresh vegetables.
  • Dip out into a serving dish and serve with assorted vegetables.


  • 2 tablespoons Thai garlic, peeled and sliced
  • 10 pickled Chinese olives, pitted 
  • 2 red spur chili, Sliced
  • 4 yellow spur chilies, sliced
  • 10 hot chilies
  • 4 ma euk (a kind of eggplant), hair removed and thinly sliced
  • 100 grams hard white tofu, mashed and dry-fried until golden
  • 5 tablespoons light soy sauce
  • 5 tablespoons brown sugar
  • 4 tablespoons lime juice
  • 1 teaspoon sea salt
  • Hot chilies for garnish
  • Fresh vegetables: winged bean, yard-long bean, Cucumber, white turmeric, water morning glory, eggplants, etc.

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