| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood |
Thai |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Kratiem (garlic cloves), whole & unpeeled |
| 1/4 |
c |
Hom daeng (shallots), whole & unpeeled |
| 6 |
|
Prik (unripe) chi fa (Thai jalapenas) |
| 4 |
md |
Tomatoes |
| 1/2 |
c |
Makhuea pro (Thai eggplants) |
| 2 |
tb |
Nam manao (lime juice) |
| 2 |
tb |
Nam pla (fish sauce) |
| 1 |
tb |
Palm sugar |
| 1 |
tb |
Hom daeng (shallots), finely chopped |
| 1 |
tb |
Bai chi (coriander/cilantro leaf), chopped |
INSTRUCTIONS
This sauce is originally from the Northern region of Thailand, and is
traditionally made from "young" or unripened, pale green chilis. However
you can easily make it from the ripened ones sold in Western stores, losing
only slightly to the subtleties of flavor. The ingredients are first
grilled or barbequed. In Thailand this is done by placing them on an iron
sheet over a charcoal fire, but you could do it just as well with careful
use of a handheld handyman's propane torch. The egg-plants used are the
golf-ball sized Thai egg plants, but if these are unavailable, cut a normal
purple aubergine up with a melon baller.
Method: Grill, barbeque, or char the garlic, whole shallots, chilis and
tomatoes until the skins just start to turn black. Skin and quarter the
tomatoes and discard the seed pulp. Put the eggplant in a small saucepan,
cover with water and simmer until barely cooked (they should still be
firm). Place all the ingredients in a mortar and pestle or food processor
and process to a coarse paste. Taste for balance: the sauce should be hot
and sharp. If too hot add a little more sugar and lime juice (and possibly
a little more fish sauce). Wll keep 3-4 weeks in a refrigerator.
Posted to CHILE-HEADS DIGEST V3 #143
Date: Tue, 29 Oct 1996 12:09:12 -0700
From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”