| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sauce | 1 | Servings | |
INGREDIENTS
| 6 | tb | Prik ki nu (green Birdseye chili); sliced thinly |
| 6 | tb | Prik ki nu daeng (red Birdseye chili); sliced thinly |
| 4 | tb | Hom daeng (shallots); sliced thinly |
| 2 | tb | Kratiem (garlic); sliced thinly |
| 3 | tb | Phak chi (coriander plant including root); chopped |
| 1 | tb | Nam makrut (lime juice) |
| 1 | tb | Fish sauce |
INSTRUCTIONS
Date: Sun, 19 May 1996 14:39:18 -0700 From: "Colonel I. F. K. Philpott" <[email protected]> This is a common dip for barbeque style foods. sautee the chilis, shallots and garlic in a little hot oil. After cooling puree 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. CHILE-HEADS DIGEST V2 #324 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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