How to make Yum Makuer Yao (Thai Grilled Eggplant Salad) at home
Yum Makuer Yao, also known as Thai Grilled Eggplant Salad, is a flavorful and refreshing Thai dish that can be customized with various proteins like boiled eggs, minced pork, or shrimp. This recipe will omit roasted rice and focus on the preparation of the salad with your selected protein.
Equipment
- Grill or Grill Pan: To grill the eggplants. If you don't have a grill, you can use a stovetop grill pan or broil them in the oven.
- Knife and cutting board For chopping and slicing ingredients like eggplants, onions, garlic, herbs, and proteins.
- Small Mixing Bowl To prepare the dressing by whisking together the fish sauce, lime juice, sugar, soy sauce (optional), and roasted chili paste (optional).
- Large Mixing Bowl For combining all the salad ingredients and tossing them together with the dressing.
- Cooking Pan (if using minced pork or shrimp): If you're using minced pork or shrimp, you'll need a pan for cooking them. A non-stick or stainless steel pan works well.
- Tongs Useful for turning the eggplants on the grill and for handling hot items in the pan.
- Whisk or Fork: To mix the dressing ingredients thoroughly.
- Serving platter or bowls To present and serve the finished salad.
- Measuring spoons For accurately measuring the ingredients for the dressing.
- Spatula If you're using a pan to cook minced pork or shrimp, a spatula will help you stir and flip the ingredients.
- Lime Squeezer (optional): To extract lime juice easily and without seeds.
- Small Saucepan (if making roasted chili paste from scratch): If you decide to make your own roasted chili paste, you'll need a saucepan for that step.
Ingredients
For the Salad:
- 2-3 Asian eggplants (long and slender variety)
- 200 grams minced pork or boiled and peeled eggs or peeled and deveined shrimp (you can choose one or a combination)
- 1 small red onion, thinly sliced
- 2-3 green onions, chopped
- 2-3 sprigs of cilantro, chopped
- 2-3 sprigs of mint leaves, torn
- 2-3 sprigs of Thai basil leaves, torn (optional)
- 1-2 Thai bird's eye chilies, finely chopped (adjust to your spice preference)
- 2-3 cloves garlic, minced
For the Dressing:
- 3 tbsp fish sauce
- 2 tbsp lime juice (adjust to taste)
- 1-2 tsp palm sugar or brown sugar (adjust to taste)
- 1 tsp soy sauce (optional, for a deeper umami flavor)
- 1 tsp roasted chili paste (Nam Prik Pao) (optional, for extra heat and depth)
- 1 tbsp vegetable oil
Instructions
Prepare the Eggplants:
- Heat your grill to medium-high heat. If you don't have a grill, you can use a stovetop grill pan or broil the eggplants in the oven.
- Grill the eggplants, turning occasionally, until the skin is charred and the flesh is tender. This usually takes about 10-15 minutes. Remove from heat and let them cool.
Cook the Protein:
- If using minced pork, heat a pan over medium-high heat and add a bit of oil. Stir-fry the minced pork until it's fully cooked and slightly crispy. Remove from heat and set aside.
- If using shrimp, you can either grill them briefly or sauté them in a pan until they turn pink and opaque. Remove from heat and set aside.
- If using boiled eggs, simply boil and peel them in advance.
Prepare the Dressing:
- In a small bowl, whisk together the fish sauce, lime juice, palm sugar, soy sauce (if using), and roasted chili paste (if using). Adjust the sweetness, sourness, and spiciness according to your taste.
Assemble the Salad and Serve:
- Once the grilled eggplants have cooled, peel off the charred skin and chop the flesh into bite-sized pieces.
- In a large mixing bowl, combine the grilled eggplant, cooked protein (minced pork, shrimp, boiled eggs), sliced red onion, green onions, cilantro, mint leaves, Thai basil leaves (if using), and chopped bird's eye chilies.
- Pour the dressing over the salad and toss everything together gently to ensure the ingredients are well coated with the dressing.
- Taste the salad and adjust the flavors with more lime juice, fish sauce, or sugar if needed.
- Serve the Yum Makuer Yao salad immediately as an appetizer or as a side dish to a Thai meal. It's traditionally enjoyed with sticky rice, but you can also serve it with jasmine rice or on its own.
Notes
- Grilling Eggplants: Make sure to char the eggplant skin well, as this imparts a smoky flavor to the dish. You can also roast the eggplants directly over an open flame on a gas stove if you prefer.
- Protein Options: You can mix and match proteins or use just one type, depending on your preference. If you want a vegetarian version, you can skip the animal protein altogether and focus on the eggplants.
- Chilies: Be cautious when handling Thai bird's eye chilies, as they are very spicy. Adjust the quantity to your heat tolerance. If you prefer a milder salad, you can remove the seeds and membranes from the chilies before chopping.
- Dressing Adjustments: The dressing is the key to balancing the flavors in this salad. Taste it before adding it to the salad and adjust the sweetness, saltiness, and sourness to your liking. Some prefer it sweeter, while others prefer it more sour or salty.
- Make-Ahead: You can prepare the components of the salad (grilled eggplants, cooked protein, and dressing) ahead of time and assemble them just before serving for a quick and fresh meal.
- Serving: Yum Makuer Yao is typically served as a side dish or appetizer in Thai cuisine. It pairs well with jasmine rice or sticky rice. Garnish with extra herbs and lime wedges for a beautiful presentation.
- Variations: Feel free to get creative with this recipe. You can add ingredients like cherry tomatoes, cucumber slices, or even a sprinkle of crushed peanuts for extra texture and flavor.
- Allergies and Dietary Restrictions: If you or your guests have allergies or dietary restrictions, make sure to choose protein options and condiments that align with your dietary needs. For example, use gluten-free soy sauce if you need a gluten-free version.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to a day. However, the salad is best when freshly made due to the vibrant flavors and textures.