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Preparation
10 minutes
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Processing
15 minutes
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Difficulty
Easy
During the days of the pandemic, when people cannot go outside, storing food is essential. Today, TasteVN will show you how to make a simple dipping sauce mixed with green papaya and eggplant that will leave your rice pot empty. Let’s go to the kitchen and make this dry dish – dipping sauce right away!
Ingredients for Mixed Dipping Sauce with Green Papaya and Eggplant Serves 4
Dipping sauce 600 ml Green papaya 1 fruit (about 1kg) Eggplant 500 gr Chili 5 fruits Garlic 1 bulb Common spices a little (salt/ sugar/ monosodium glutamate)
How to Choose Fresh Ingredients
How to choose fresh green papaya
- To make this dipping sauce, you should buy green papaya to soak in the sauce, which will make the dish crunchier and tastier.
- Choose papayas that have green skin, are firm, long-shaped, and feel solid when held; these are good papayas.
- Observe the stem end of the papaya; if the stem still has a milky white sap, it indicates a fresh papaya. Conversely, if the cut stem turns brown, it means the papaya was harvested a long time ago.
- Avoid buying papayas that are dented, soft, or scratched.
How to choose fresh and delicious eggplant
- Choose those with fresh stems, free from pests and avoid selecting wilted eggplants as they will not be crispy and tasty when soaked in fish sauce.
- There are quite a few types of eggplant, however, you should choose the small eggplant with white skin as it will be crispier and absorb flavors better.
- To buy the best quality eggplant, you should purchase from reputable stores, supermarkets, or large markets.
How to choose delicious and authentic fish sauce
- Fish sauce can be easily found in regular grocery stores, supermarkets, and traditional markets. Or you can buy directly from reputable e-commerce sites like bachhoaxanh.com.
- It is advisable to choose fish sauce that is well-packaged and still within the expiration date. Do not choose fish sauce if you see any signs of bubbling or mold.
How to prepare Fish Sauce Mixed with Papaya and Eggplant
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Prepare the ingredients
Peel the papaya, then cut it into quarters and use a knife or spoon to scrape out the seeds and the inner flesh.
Next, use a knife to cut it into thin slices about 1/5 of a finger thick.
Cut off the stems of the eggplants and slice them in half or quarters depending on whether they are large or small. Then wash all the ingredients and soak them in a bowl of salted water.
Chop the garlic and 2 chili peppers finely.
Tip: During the process of peeling papaya and eggplant, soak them in salted water to prevent these ingredients from turning dark.
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Cook the dipping sauce
Add 600ml of dipping sauce into a pot, cook until it lightly boils, then add 500g of sugar and 1 tablespoon of monosodium glutamate, boiling and stirring until the seasoning dissolves.
Next, add the minced garlic and chili and cook for another 5 minutes, adjusting the sauce to have a balanced salty and sweet taste.
Let it cool completely before proceeding to soak the sauce!
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Soak fish sauce with papaya and eggplant
Put the papaya and eggplant into a large bowl, then pour in the cooked and cooled fish sauce, mixing all the ingredients well with the fish sauce to absorb the flavor and let it sit for about 1 hour.
Sterilize plastic jar and wipe it dry. Then put the mixture of papaya and eggplant that has been mixed with fish sauce into the jar.
Finally, add a few whole chili peppers for a more appealing look, then seal the lid tightly and store it in the refrigerator refrigerator for about 1 day before it can be used.
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Final Product
The dipping sauce is fragrant, with a balanced salty and sweet taste, and the pickled papaya and eggplant are crunchy and absorb the flavors extremely well.
Having a jar of this pickled papaya and eggplant dipping sauce in the fridge during the pandemic is just perfect; paired with boiled meat and white rice is unbeatable.
How to store fermented fish sauce with green papaya and eggplant for a long time
- You should use a glass jar for better preservation, and it must be sterilized and dried before soaking the fish sauce.
- The fish sauce should be kept in a dry, cool place; the best is the refrigerator refrigerator. Avoid placing the fish sauce in damp areas or under direct sunlight.
- Use clean utensils to scoop the fish sauce and seal the lid tightly after each use.
- Do not pour leftover fish sauce back into the jar!
- With the method of making and storing above, you can keep the fish sauce for 1 – 2 months while the papaya and eggplant remain crunchy and delicious, and the fish sauce is flavorful.
See more:
With just a few simple steps, you can quickly complete the dish fermented fish sauce mixed with green papaya and eggplant, which will clean out your rice cooker. TasteVN wishes you success in making it!
