| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Sauce |
1 |
Servings |
INGREDIENTS
| 12 |
|
Thai red chiles; chopped, seeded or not according to taste |
| 6 |
|
Cloves garlic |
| 3 |
tb |
Shallots; finely chopped |
| 1 |
tb |
Lemon grass; chopped |
| 1 |
tb |
Ginger root; fresh, chopped |
| 1 |
tb |
Coriander root; fresh, chopped |
| 1/2 |
ts |
Shrimp paste |
| 2 |
pn |
Cumin; ground |
| 1 |
ts |
Salt |
| 3 |
tb |
Good quality veg. oil (non-scented) for frying |
INSTRUCTIONS
Date: Thu, 21 Mar 1996 13:42:48 +0700
From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th>
Subject: Dipping Sauce from Hell, Part II As always, use a pestle and
mortar etc. etc. Heat a small skillet on medium-high, add the oil. Slowly
fry the paste for 5 minutes until it is fragrant.
CHILE-HEADS DIGEST V2 #272
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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