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About this recipe: This is one of my favourite salads to make if I happen to start some charcoal. It is very simple, but has complex smoky flavours imparted from the charcoal. Makrua Yaw (a slender, long, green variety of brinjal) is ideal for this salad as it cooks evenly, but feel trying other varieties. I used steamed squid in this recipe, but is equally delicious with other meats, or even just vegetarian.