| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | 1 | Servings | ||
INGREDIENTS
| 6 | tb | Prik ki nu; (green birdshit chili), sliced thinly |
| 6 | tb | Prik ki nu daeng; (red birdshit chili), sliced thinly |
| 4 | tb | Hom daeng; (shallots), sliced thinly |
| 3 | tb | Phak chi; (coriander plant including root), chopped |
| 2 | tb | Kratiem; (garlic), sliced thinly |
| 1 | tb | Nam manao; (lime juice) |
| 1 | tb | Nam pla; (fish sauce) |
INSTRUCTIONS
This is a common and tasty dip for barbeque style foods. Sautée the chilis, shallots and garlic in a little hot oil. After cooling purée the mixture in a food processor of mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator. Here's the URL: http://www.bangkok.com/larry/index.html Posted to CHILE-HEADS DIGEST by Randy <[email protected]> on May 10, 1998
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