| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sauce | 1 | Servings | |
INGREDIENTS
| 6 | T | Prik ki nu, green Birdseye |
| chili sliced thinly | ||
| 6 | T | Prik ki nu daeng, red |
| Birdseye chili sliced | ||
| thinly | ||
| 4 | T | Hom daeng, shallots sliced |
| 2 | T | Kratiem, garlic sliced |
| 3 | T | Phak chi, coriander plant |
| including root chopped | ||
| 1 | T | Nam makrut, lime juice |
| 1 | T | Fish sauce |
INSTRUCTIONS
Date: Sun, 19 May 1996 14:39:18 -0700 From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th> 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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Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 8.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g