Nam Prik For Cooked Vegetables (thai Spice)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Seafood | Thai | Mixes and s, Oriental / | 1 | Servings |
INGREDIENTS
| 125 | g | 4 oz unripe fruit such as |
| green mango | ||
| gooseberries | ||
| tart plums or grapes | ||
| 6 | Dried red chilies | |
| A small piece of trassi | ||
| 3 | Cloves garlic | |
| 1 | Onion | |
| 5 | 1 tsp fish sauce | |
| 1 | T | Soft brown sugar |
| Lime juice |
INSTRUCTIONS
Chop the unripe fruit. Remove the seeds from the chilies and chop. Wrap the trassi in foil and grill until it darkens, or cook in a preheated oven at 350 degrees for a few minutes. Then, either crumble and pound, or process it with the other ingredients, adding lime juice to dilute and to taste. Store in a jar in the refrigerator for a few days. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 413
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 7796mg
Potassium: 2346.2mg
Carbohydrates: 100.7g
Fiber: 2.4g
Sugar: 19.1g
Protein: 15.5g