INGREDIENTS

INSTRUCTIONS

~ -- Thai fish sauce, called nam pla. This amber-colored, odoriferous
liquid - -- used in everything from stir-frys to sauces -- cooks down
to a mellow undertone. Better brands are lighter colored and less
pungent; Squid is a recommended brand.  ~ -- Dried shrimp. Salty and
intensely flavored, these are used  primarily as a seasoning
ingredient. Usually sold in 4-ounce  packages, dried shrimp should be
plump and resilient, retaining  enough moisture to evidence a little
"give" when squeezed.  ~ -- Thai chili sauce, called sriracha. This is
a sort of chili-garlic  "catsup," fiery, flavorful and slightly sweet.
Huy Fong Foods Inc., of  Rosemead, Calif., makes an excellent sriracha,
packaged in a clear  plastic squeeze bottle with a drawing of a rooster
on the front.  ~ -- Holy basil. Thai cooking uses many different types
of basil, and  this type is intensely mint-flavored. Unless you grow it
yourself,  holy basil can be difficult to find; fresh mint makes a good
substitute.  ~ -- Thai "bird" peppers. These little hot peppers,
usually green but  sometimes red, pack a notoriously powerful punch and
are not for  sissies. Serrano peppers make a good substitute if Thai
chilies are  unavailable.  ~ -- CHILIES-IN-VINEGAR SAUCE (Makes about
1/2 cup); hot and sour  ingredient in soups and pad thai etc.  12 small
Thai chilies, or 3 serrano chilies, finely sliced  Combine all of the
ingredients in a small serving bowl. Let stand for  30 minutes to allow
the flavors to develop.  >Adapted from "True Thai --- The Modern Art of
Thai Cooking" by Victor  Sodsook with Theresa Volpe Laursen and Byron
Laursen (William Morrow  and Company Inc., New York, 1995). Reviewed by
CURTIS GLENN, food  columnist for the Courier in Cedar Rapids/Waterloo,
IA. 6/  Recipe by: Curtis Glenn, 6/03/97, Courier.com  Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Feb 16, 1998

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