| 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 <rock4u@rocketmail.com> on May 10,
1998
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