INGREDIENTS

INSTRUCTIONS

COMPONENT 1
COMPONENT 2
COMPONENT 3
COMPONENT 4
Date: Sun, 12 May 1996 09:30:50 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
Hamburgers have become popular in Thailand, but the relishes available -
mainly imported products - are bland, and sweet, and not to local tastes
(they are however sometimes eaten like jam...)
This is my wife's recipe for a spicy relish. It consists of four
components, and the first - the mayonnaise - can be used on its own as a
salad dressing or crudite dip.
To mellow the flavor, and get a more interesting variety of flavors, the
chilis used are from the normal table condiments of prik dong (red birdseye
chilis in rice wine vinegar) and nam pla prik (green birdseye chilis in
fish sauce), drained before use. The liquor can of course be recycled to
make more prik dong and nam pla prik. If you don't have these items to
hand, you should prepare some about a week in advance to give the flavors a
chance to develop.
Similarly the "three gingers" - khing (green root ginger), kha (galangal),
and kachai (lesser ginger), are sauteed in a little oil.  They can be kept
in a jar with enough oil to cover the ginger, and if they don't dry out
will keep almost indefinately. Again if you do have the prepared sauteed
gingers, then simply drain the amount you need. If not, then peel and cut
the ginger into slices about an eigth of an inch thick, sautee the slices
in peanut oil over medium heat, then julienne and chop the slices.
Component 1: Mayonnaise: put the garlic, mustard powder, drained pickled
chilis, and a dash of olive oil in a liquidizer, and puree. Add the egg
yolks, and then srizzle in the remainder of the oil as you whisk the
mixture.
Component 2: gingers and chilis: drain the vinegar and fish sauce from the
thinly sliced chilis, and toss the ingredients together
Component 3: tomatoes: Drop ripe red tomatoes in boiling water for a few
seconds to loosen the skin, then peel and core them, and then quarter them
and discard the seed pulp (the skins and seeds can be reserved for stock
making). Coarsely chop the tomato segments: you want 1 cup of chopped
tomato
Component 4: onions: Cut and dice a cup of onions: in Thailand we use hom
daeng (shallots, or purple onions), which are plentiful and cheap. I
understand they are less cheap in other countries, so you could easily use
ordinary "spanish" onions.  Then sautee the onions briefly in a little
olive oil or butter to soften them and moderate the taste.
Finally combine the four ingredients to form the relish.
This gives about 4 cups. The ingredients other than the mayonnaise will
keep in the fridge for a couple of weeks, but containing uncooked eggs the
mayonnaise has limited keeping capacity. You might prefer to make
mayonnaise fresh and combine it with the other ingredients as required.
You might also prefer to put the four ingredients in small bowls, and let
the diners mix the relish to suit themselves...
:       *****  And I would suggest warning small children *****
:       *****  and the chili intolerant that this might   *****
:       *****  look like bottled relish, but has a little *****
:       *****  more bite to it :-)                        *****
CHILE-HEADS DIGEST V2 #318
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Time: A longing in man for reuniting with God.”