03 January 2013,04:15 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • In a mortar, pound dried chilies, garlic and shallots to a fine paste.
  • Add fermented soybean and pound well. Add tangy tomatoes, pound add crush lightly.
  • Place a pan over medium heat and add oil. When the oil is hot, sauté chili mixture until fragrant.
  • Turn to low heat and move the mixture to the side of the pan.
  • Add the remaining oil and break in egg. Toss the chili mixture with egg and add water or stock season to taste with salt, light soy sauce and sugar.
  • Cook until the sauce reduces and tomatoes are done and tender.
  • Taste for a perfect balance of spicy, sour and salty, turn off the heat.
  • Ladle into a serving bowl and top with tasty shredded mushroom.
  • Enjoy with fresh vegetables and steamed sticky rice.


  • 25 roasted dried hot chilies
  • 30 cloves Thai garlic, peeled
  • 10 shallots, sliced
  • 2 piece northern fermented soybean (dried thua-nao), grilled until fragrant
  • 200 grams tangy tomatoes
  • 5 tablespoons vegetable oil
  • 2 eggs
  • 500 ml water or vegetable stock
  • 1 teaspoon sea salt
  • 4 tablespoons light soy sauce
  • 2 tablespoons sugar
  • 4 tablespoons tasty shredded mushroom
  • Fresh vegetables: Chinese cabbage, green ork leaves, cucumber, yard-long bean, winged bean, okra, carrot and various kinds of eggplants

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