| 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 |
ml |
(1 tsp) fish sauce |
| 1 |
tb |
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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