Thuk Prahok Sauce

To a pan on medium heat, toast the sliced lemongrass, garlic, Thai chili peppers, jalapeño peppers, and lime leaves for 6-8 minutes. Remove from the pan and transfer to a food processor along with the Thai basil and sliced Thai eggplants. Pulse slightly until roughly chopped. Transfer the mixture to a bowl and add the remaining ingredients: fermented fish paste, fresh lime juice, sugar, fish sauce, MSG, water, tamarind powder, and chili flakes. Mix well to combine. Alternatively, all ingredients can be incorporated the traditional way through a rough chop.